Grilled Chicken Breast with Vegetables

Use this easy recipe to add zing to your dinner tonight!


  • 4 Chicken breast halves
  • 8 tbs Eadrey's Peppercorn Marinade
  • 1 large eggplant slices
  • 1 large bok choy stalk
  • 2 Portobello Mushrooms
  • 1 Red Pepper (bell pepper)
  • 1 Onion
  • 1 tbs Olive oil


  1. Place the chicken breasts in large bowl and pour Eadrey's Peppercorn Marinade all over all sides of the breasts.
  2. Place the bowl with the breasts in the fridge to marinade for at least 1-2 hours.
  3. Wash Vegetables.
  4. Slice eggplant, cut mushroom in half, red pepper in quarters and slice onions.
  5. Peel off 4 large and 4 small bok choy pieces from the bok choy stalk. Wash and trim the pieces as necessary.
  6. After the chicken is marinaded, remove from the bowl and grill or stir-fry the breasts over medium heat for 15 minutes cooking both sides.
  7. Mix all the vegetables in the same bowl the chicken was in, using the remainders of the marinade leftover in the bowl.
  8. Drizzle 1 tablespoon of olive oil over the vegetables then grill or stir-fry for 5 minutes.

Serves 4 people. Enjoy!