Grilled Chicken and Vegetables
Fire up your grill for this vibrant and healthy Grilled Chicken and Vegetables recipe, a perfect blend of bold flavors and wholesome ingredients. Tender chicken breasts are marinated in a zesty mix of olive oil, fresh lemon juice, garlic, and aromatic spices, then grilled to juicy perfection. Accompanied by a medley of smoky grilled vegetables—zucchini, bell peppers, red onion, and grape tomatoes—tossed with a splash of balsamic vinegar, this dish is both satisfying and nutritious. Ready in just 40 minutes, it's an ideal option for weeknight dinners or summer cookouts. Serve this gluten-free, protein-packed meal as is or pair it with your favorite grain for a complete and colorful feast. Your grill is about to get busy!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 6 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 pieces garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 medium zucchini
- 2 medium bell peppers
- 1 large red onion
- 1 cup grape tomatoes
- 2 tablespoons balsamic vinegar
Instructions
Prepare the marinade by mixing 4 tablespoons of olive oil, lemon juice, minced garlic, paprika, oregano, salt, and black pepper in a small bowl.
Place the chicken breasts into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
Wash and slice the zucchini, bell peppers, and red onion into thick, even pieces. Leave the grape tomatoes whole.
In a large bowl, toss the vegetables with the remaining 2 tablespoons of olive oil, balsamic vinegar, and a pinch of salt and pepper.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess liquid to drip off. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, arrange the vegetables on the grill. Grill them for 3-4 minutes per side, or until they are tender and slightly charred.
Remove the chicken and vegetables from the grill and let the chicken rest for 5 minutes before slicing.
Serve the grilled chicken alongside the vegetables, drizzling any remaining juices over the top for added flavor.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1020 mg | 22% | |
*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.
