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6
2 pounds boneless, skinless
chicken breasts, cut into strips
2 Large Ocean Mist Fennel bulbs,
cut into bite-size pieces
4 Cooked Ocean Mist Artichokes --
use only hearts and stems, cut into
bite-size pieces.
½ cup chopped fresh mint leaves
2 tablespoons chopped fresh thyme
Juice from one lime
1 teaspoon garlic salt
Salt and pepper
Nonstick cooking spray
Mesh grilling basket or handmade
grilling foil basket
(See back cover page for this option.)
Mesh Grill-Top Chef's Pan available at Williams-Sonoma.
Prior to making this recipe, follow the artichoke
preparation and cooking directions on page 1.
Preheat outdoor grill.
Directly spray either mesh grill basket
or grilling foil with nonstick cooking
spray.
Add the ingredients listed at left to the
mesh grill basket or grilling foil, salt and
pepper to taste, and place onto grill.
Allow to cook over flames for about 18
minutes. Turn chicken and vegetables
often with large cooking spoon.
Ingredients will smoke while cooking
--the smoke adds wonderful flavor!
Remove mesh grill basket or grilling foil
from grill and garnish this tasty dish
with fresh mint leaves.
Artichoke
Minted
Chicken
Tender grilled chicken with a burst
of surprising flavors!