Grill Pan Roasted Italian Salad Dressing Marinated Dinner -Chicken, Zucchini, Green Pepper & Onion

Nothing new or ground breaking here folks, just a reminder that this Italian Salad Dressing Marinated Chicken and Vegetable Grill Pan Dinner is the easiest way to make a very flavorful meal in minutes. It's a win-win because as we enter August, we're using the grill so the kitchen doesn't heat up, and it cooks quickly so ~we~ don't heat up too much outside. Gotta love it:@) Add any vegetable you like to grill, I used the readily available summer trinity... Zucchini or yellow squash, green pepper and onion.

If you want to make things fancier, this would be a great shish-ka-bob too.

Grill Pan Roasted Italian Salad Dressing Marinated Chicken and Vegetables
Chicken breast, boneless and skinless, cut on the diagonal approx 1/2-3/4" thick, and then into 1" chunks
Vegetables, cut into approx 1" bite size pieces-I used peppers, onion and zucchini
Your favorite Italian Salad Dressing-We like Good Seasons
Fresh black pepper
Salt to taste

1. Place grill pan on grill and light grill.
2. Add everything (I held out the zucchini until step 3, that's totally my preference and you could add it now), to large bowl or disposable zip top food bag. Cover liberally with Italian dressing, add a few hearty grinds of pepper, and let sit while grill heats up.
3. When grill is hot add zucchini to bowl/bag and stir well.
4. Pour everything into grill pan, spread out into one layer if possible. 
5. Close lid, lower heat to medium high and set timer for 5 minutes.
6. Open lid and give everything a stir.
7. Close lid and set timer for 4 minutes. *Note: if everything looks wet and seems to be steaming more than roasting I raise the heat higher.
8. Cook until chicken is done.
9. Sprinkle with Kosher salt before serving if desired.

Eat well, stay cool and have a happy day:@)