Recipe: Chicken au Poivre with Vegetables (George Foreman Grill)

Chicken au Poive with Vegetables (George Foreman Grill)

For each serving allow:
1/2 boneless, skinless chicken breast
Coarsely ground black pepper
2 carrots peeled and cut in half lengthwise
6 asparagus spears with the tough bottom end removed

Preheat the grill to medium temperature. Coat both sides of the chicken breast with coarsely ground pepper, pressing it firmly into the flesh.
Place the chicken on the grill and close the lid. Grill for about five minutes, then add the carrots and asparagus. This isn't as easy to do as it sounds, because the asparagus should be put on the grill with the spears running in the same direction as the ridges and the spears tend to slip off. I used the plastic cleaning tool to hold them until I could get the lid shut. Continue grilling until the chicken is cooked white all the way through and the vegetables are just barely tender. You may need to remove the chicken from the heat and let the vegetables cook a minute or two longer.