Grilled Chicken with Savory Summer Vegetables
Fire up the grill and savor the flavors of summer with this vibrant Grilled Chicken with Savory Summer Vegetables recipe! Juicy, marinated chicken breasts are seasoned with a fragrant blend of garlic powder, paprika, and oregano, then perfectly charred for smoky, juicy perfection. Paired with a medley of colorful summer vegetables—zucchini, squash, red bell peppers, red onions, and cherry tomatoes—tossed in a tangy-sweet balsamic and honey glaze, this dish is a feast for both the eyes and taste buds. Ready in just 40 minutes, it's a quick, healthy, and flavor-packed meal ideal for weeknight dinners or backyard barbecues. Garnished with fresh basil, every bite bursts with aromatic herbs and summer freshness. Make this easy grilled chicken recipe your go-to for a wholesome dinner that's big on flavor and summer vibes!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 small Red onion
- 1 cup Cherry tomatoes
- 0.25 cup Fresh basil leaves
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
Instructions
Preheat your grill to medium-high heat (around 375-400°F).
In a small bowl, mix together 2 tablespoons of olive oil, garlic powder, paprika, dried oregano, salt, and black pepper to create a marinade for the chicken.
Brush the chicken breasts with the marinade on both sides, ensuring even coating.
Slice the zucchini, yellow squash, and red bell pepper into 1/2-inch thick pieces. Cut the red onion into wedges.
In a large mixing bowl, combine the vegetables (zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes) with the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Toss to coat evenly.
Place the chicken breasts on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
While grilling the chicken, arrange the vegetables on the grill using a vegetable grilling basket or skewers. Cook the vegetables for about 10-12 minutes, turning occasionally, until they are tender and slightly charred.
Remove both the chicken and vegetables from the grill and let the chicken rest for 5 minutes.
Serve the grilled chicken alongside the summer vegetables. Garnish with freshly torn basil leaves before serving.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6643 mg | 289% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 63.4 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4544 mg | 97% | |
*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.
