Chicken Breast with Grilled Summer Vegetables and Tequila-Olive-Caper


Nutritious and delicious.  Add a splash of tequila to this grilled medley of zucchini, squash and corn or choose your favorite in-season vegetables for this summer grilling chicken breast classic recipe.

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Chicken Breast with Grilled Summer Vegetables and Tequila-Olive-Caper

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Recipe Ingredients

  • 2 (6-ounce) boneless skinless chicken breast
  • 1 small zucchini, cut lengthwise in half
  • 1 small yellow squash, cut lengthwise in half
  • 1 small ear of corn
  • 1 red jalapeño
  • 1/2 cup cherry tomatoes
  • 1 sprig Fresh oregano leaves
  • 1 tsp extra virgin olive oil
  • 1 cup LA VICTORIA® SUPREMA® Salsa Medium
  • 2 green olives
  • 6 capers
  • 1 clove garlic, minced
  • 1 tbsp onion, minced
  • 4 epazote or parsley leaves
  • 2 oz tequila

Cooking Directions

  1. Prepare grill. Lightly oil the vegetables, sprinkle on salt and pepper, and grill the vegetables 2 minutes on each side until tender.
  2. Peel blackened skin from the chile and discard. Cut kernels from cob. Cut the tomatoes in half. Cut the other veggies in half inch pieces.
  3. Toss all veggies in a bowl with the oregano, olive oil, and salt and pepper to taste.
  4. Salt and pepper the breasts and grill on both sides, about 3 minutes each, until done.
  5. While grilling prepare sauce: Sautee onion and garlic in a saucepan in oil for one minute on medium heat.
  6. Remove from flame, add Tequila, and return to heat. Let the alcohol boil off for a few seconds and add all other ingredients. Let simmer 3 minutes on low heat.
  7. Place breasts over the grilled vegetable salad and spoon sauce over all.

Nutritional Information

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