Grilled Chicken Platter Recipe
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Baked potato topped with steamed veggies (broccoli florets, cauliflower, and carrots), seasoned grilled chicken and Colby-Monterey jack cheese.
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4 each baking potatoes, large, baked and cut open
8 ounces frozen broccoli florets
8 ounces frozen cauliflower pieces
8 ounces fresh baby carrots, sliced in thin strips
4 each chicken breast, boneless & skinless, grilled with season salt
16 ounces Colby-Monterey Jack cheese, finely shredded
Take each baked potato and slice open long ways and place the halves on a plate side by side. Steam the broccoli, cauliflower and carrots together to desired tenderness (I prefer soft, not soggy). Drain veggies, put to side and keep warm. Grill boneless chicken breasts with season salt until done. Cut each breast into strips or cubes, which ever you desire. Take a plate with the potato on it and top with steamed veggies, one cut up chicken breast and then completely cover with cheese. Put in microwave until cheese is melted (approximately 1 1/2 minutes). Serve hot.
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