Chicken Breasts and Veggies Recipe

10-inch Dutch oven
10 briquettes on the lid
10 briquettes on the bottom
Baking time: 50 minutes

2 boneless chicken breasts
3 small new red potatoes
3 small new white potatoes
6 Brussels sprouts
½ cup broccoli
½ cup cauliflower
20 asparagus spears
10 new carrots
Green bell pepper strips
Red bell pepper strips
Sea Salt


Place all of the above ingredients inside the Dutch Oven. Season with sea salt and McCormick Grill Mate Montreal Chicken seasoning.

Roast for about 50 minutes (until briquettes are spent)

Note: The chicken breast will be well cooked and moist and all the veggies will be tender and well seasoned. The closed system of the Dutch oven is the best way to cook moist chicken breast. This closed system keeps steam in and the seasoning penetrates the veggies. I think this is the best way to cook chicken.

Chicken Breasts and Veggies

Chicken Breasts and Veggies

Chicken Breasts and Veggies