 | | Directions |
- Preheat grill.
- Heat olive oil over medium heat.
- Add onions and carrots.
- Cook for 5-10 minutes.
- Add in the zucchini, canned tomatoes, roma tomatoes and chicken broth.
- Mix in the oregano, basil and parsley until combined.
- Simmer, uncovered for 30 minutes.
- Meanwhile, sprinkle chicken breasts with lemon pepper.
- Place on the grill over medium heat.
- Grill for 10 minutes, turn and grill another 5-10 minutes or until no longer pink in the center.
- Remove from the grill and when cool enough to handle, cut into bite sized pieces and stir into the soup.
- Serve warm with parmesan cheese and croutons if desired.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: dutch oven
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 3 boneless, skinless, chicken breasts |
| - | | 3 tablespoons lemon pepper |
| - | | 1 onion - chopped |
| - | | 1 cup carrots - diced |
| - | | 2 small-medium zucchini - sliced |
| - | | 14 1/2 ounces can tomatoes - diced with basil, garlic and oregano |
| - | | 14 1/2 ounces chicken broth |
| - | | 3 roma tomatoes - diced |
| - | | 1 teaspoon oregano |
| - | | 6 fresh basil leaves - chopped |
| - | | 1/4 cup fresh parsley - chopped |
| - | | parmesan cheese and croutons for garnish - if desired |
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