Grilled Chicken with Vegetables
Fire up your grill for this vibrant and flavorful Grilled Chicken with Vegetables recipe, the perfect blend of lean protein and garden-fresh produce. Juicy chicken breasts are marinated in a zesty mixture of olive oil, fresh lemon juice, garlic, and fragrant oregano, ensuring every bite is tender and infused with Mediterranean-inspired goodness. Paired with a colorful array of perfectly charred bell peppers, zucchini, mushrooms, and red onion, this dish is as wholesome as it is delicious. With just 20 minutes of prep time and a sizzling grill session, you'll have a nutritious, restaurant-quality meal ready to serve in under an hour. Perfect for a healthy weeknight dinner, summer cookouts, or meal prepping, this recipe delivers bold flavors and beautiful presentation every time. Keywords: grilled chicken, healthy dinner, grilled vegetables, quick and easy, Mediterranean-inspired.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 5 tablespoons olive oil
- 1 whole lemon
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 whole bell peppers
- 2 whole zucchini
- 1 large red onion
- 8 ounces mushrooms
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, combine 3 tablespoons of olive oil, the juice of 1 lemon, minced garlic cloves, dried oregano, salt, and black pepper. Mix well.
Place the chicken breasts in a shallow dish or a sealable plastic bag. Pour the marinade over the chicken and ensure each piece is well coated. Allow it to marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the vegetables. Slice the bell peppers, zucchini, and red onion into chunks suitable for grilling. For the mushrooms, ensure they are clean and remove the stems if desired.
In a large bowl, toss the vegetables with the remaining 2 tablespoons of olive oil, a pinch of salt, and extra black pepper if desired.
Preheat your grill to medium-high heat. Once heated, place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
As the chicken is grilling, arrange the vegetables on the grill in a single layer, using a grill basket if needed to avoid losing small pieces. Grill the vegetables for approximately 10-15 minutes, or until they are tender and have nice grill marks, turning occasionally.
Once the chicken and vegetables are cooked, remove them from the grill and allow the chicken to rest for a few minutes before slicing.
Serve the grilled chicken with the medley of vegetables on the side. Enjoy your healthy and flavorful meal!
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 7063 mg | 307% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 52.7 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3038 mg | 65% | |
*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.
