3 large boneless skinless chicken breasts, pound them flat
3 tbsp olive oil
6 cloves minced garlic
pinch salt and pepper
1/3 cup maple syrup
1/4 cup of rose wine
2 tbsp whole grain Dijon mustard
2 tbsp of Chili pesto
Vegetables: green bean, onions and peppers
2 cups of rice
Rice: on stove top place rice in pot, add 3 to 3 1/2 cups of water and 1 tbsp of rice vinegar, put on hi until it boils, turn down to low, cover a simmer until done about 30 mins.
Chicken: flatten chicken, salt and pepper, place in baking dish
Vegetables: cut up vegetables into chucks and place into bowl.
Sauce: in a measuring cup combine the wine, garlic, maple syrup, Dijon mustard, Chili pesto, olive oil. Then split half between the chicken and vegetables mixture. Toss vegetables around making sure they are all covered. Make sure chicken is all covered in sauce sit for an hour or two, then bbq the vegetables and chicken.
So vegetables and chicken need to be prepared head of time to marinate. They can be bbq while rice is cooking. Give rice a 15 min head start before bbq chicken and vegetables.
Really easy, extremely tasty Enjoy. I severed this with a white wine called La Peche Mignonne product of France