Grilled Chicken with Vegetables and a Corn Salad

Grilled Chicken with Vegetables and a Corn Salad
(serves 2)

2 Chicken breasts
1 can of sweet Corn
1 pkt Portobello Mushrooms
1 Zucchini
1 Tomato
1 pound Brussels sprouts
3 tablespoons extra Virgin Olive Oil
2 cloves of Garlic (minced)
Salt and pepper

1. Prepare an outside grill (or if you prefer - cook the chicken on the stove or in the oven).
2. Preheat the oven to 400 degrees.
3. Rinse all the vegetables. Cut the sprouts in quarters, the zucchini in 4 (lengthwise) and the tomato in half.
4. In a bowl toss the sprouts with oil, garlic, salt and pepper.
5. Place the sprouts on a baking sheet and roast until deep golden brown (about 30min).
6. While the sprouts are roasting - rinse and season the chicken, cook for 7-10 minutes on each side until done and liquids run clear.
7. Cook the vegetables in a pan until crisp but tender (start with the zucchini, then mushrooms then tomato).
8. Place the corn, Brussels sprouts and mushrooms in a bowl.
9. Serve the chicken with the vegetables!