Difficulty:
Easy

Prep Time:
15 Minutes

Total Time:
1 Hour and 10 Minutes 

Servings:
4 - 6

Ingredients:

Method:

4 Chicken Breasts
2 Red Capsicums
1 yellow squash
5g Lemon Myrtle

Marinade

3 tbs Extra Virgin Olive Oil
3 tbs Soy Sauce
2 tsp Dry Mustard
3 tbs Balsamic Vinegar
3 tbs Worcestershire Sauce
2 Garlic Cloves, crushed
2 tbs Lemon Juice
1/4 tsp Table Salt
1/2 tsp Black Pepper or Pepperberry
4 tbs fresh Native Parsley leaves chopped (regular parsley can be used as a substitute)

1. Whisk all the marinade ingredients together in olive oil and fresh Native Parsley leaves. Divide the mixture by half and place each half in its own zip log bag.

2. On one bag, add chicken and on the other, add veggies and marinate for 1hr.

3. Preheat oven to 200°C, grilling the chicken for 5-7 mins before turning once on every side.

4. Add veggies and capsicums, and a sprinkle of Lemon Myrtle to each side before turning over. 

5. When all sides are grilled, remove from heat and serve immediately.