Grilled Chicken and Vegetables with Thai Peanut Sauce
WATCHAREE'S Thai peanut sauce
4 chicken breasts, sliced
2 bell peppers, de-seeded and sliced
1 zucchini, sliced
1 yellow squash, sliced
1 cup cauliflower florets
Oil for coating vegetables
Salt & pepper to taste
Ground peanuts (optional)
Heat grill pan over medium-high heat. Season chicken on both sides with salt and pepper. Cook chicken breasts on each side for 5 minutes. Set aside.
Spray or brush the vegetables with the oil to coat lightly. Sprinkle the vegetables with salt and pepper. With same grill pan on medium-high heat, grill vegetables until tender and lightly charred. Set aside.
Heat WATCHAREE’S Thai peanut sauce in sauce pan or in microwave for 1-2 minutes. Serve grilled chicken and vegetables with peanut sauce and jasmine rice. Sprinkle ground peanuts on chicken and rice (optional).