Dairy-Free Grilled Chicken with Vegetables
Savor the smoky, vibrant flavors of Dairy-Free Grilled Chicken with Vegetables, a wholesome recipe perfect for health-conscious eaters and grilling enthusiasts alike. Featuring tender marinated chicken breasts infused with olive oil, zesty lemon juice, and aromatic garlic, this dish is bursting with flavor. The colorful medley of grilled bell peppers, zucchini, and red onion adds a nutrient-packed, charred sweetness that's sure to please. With just 15 minutes of prep and 20 minutes of cook time, this quick and simple recipe is ideal for busy weeknights or summer cookouts. Completely dairy-free, gluten-free, and brimming with fresh, seasonal ingredients, it’s a must-try for your next meal. Serve it as a standalone dish or pair with rice, quinoa, or salad to complete the experience! Perfect keywords: dairy-free grilled chicken, healthy grilling recipes, quick weeknight meals, summer vegetable recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 pieces Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 piece Red bell pepper, sliced
- 1 piece Yellow bell pepper, sliced
- 2 pieces Zucchini, sliced
- 1 piece Red onion, large, sliced
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, salt, black pepper, and paprika. Mix well to make the marinade.
Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the vegetables. Slice the red and yellow bell peppers, zucchini, and red onion.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
While the chicken is grilling, toss the sliced vegetables with a tablespoon of olive oil and a pinch of salt and pepper.
Place the vegetables on the grill, using a grill basket if necessary, and cook them for about 10 minutes, turning occasionally, until they are tender and have nice grill marks.
Remove the chicken and vegetables from the grill once cooked. Let the chicken rest for a few minutes before slicing.
Serve the grilled chicken alongside the grilled vegetables. Enjoy your dairy-free meal!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.0 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
