Grilled Italian Chicken Vegetables
Fire up the grill and savor the vibrant, Mediterranean-inspired flavors of Grilled Italian Chicken and Vegetables! This wholesome dish pairs juicy, marinated chicken breasts with a colorful medley of zucchini, red bell peppers, yellow squash, red onion, and grape tomatoes, all kissed by the grill’s smoky char. The secret lies in the zesty marinade—a blend of olive oil, balsamic vinegar, Italian seasoning, garlic, and a splash of lemon juice—infusing every bite with bold, aromatic goodness. Ready in under an hour, this healthy, low-carb meal is perfect for busy weeknights or outdoor gatherings. Garnish with fresh parsley for a touch of elegance and serve this crowd-pleaser straight off the grill! Keywords: grilled Italian chicken, grilled vegetables, Mediterranean recipe, healthy chicken dinner, quick grilling recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 large zucchini
- 2 medium red bell peppers
- 1 large yellow squash
- 1 medium red onion
- 1.5 cups grape tomatoes
- 0.25 cup fresh parsley (optional, for garnish)
Instructions
In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, black pepper, and lemon juice to make the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Coat the chicken thoroughly, seal the bag or cover the dish, and let it marinate in the refrigerator for 20-30 minutes. Reserve the other half of the marinade for the vegetables.
While the chicken is marinating, prepare the vegetables. Slice zucchini, red bell peppers, yellow squash, and red onion into thick slices suitable for grilling. Leave the grape tomatoes whole.
Place the vegetables in a large mixing bowl. Pour the reserved marinade over the vegetables and toss to coat evenly.
Preheat a grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and place it on the grill. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
While the chicken is grilling, add the vegetables to the grill. Cook the vegetables for 8-10 minutes, turning occasionally, until tender and lightly charred.
Once cooked, remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes before slicing.
Arrange the grilled chicken and vegetables on a large serving platter or individual plates. Garnish with freshly chopped parsley, if desired.
Serve immediately and enjoy your Grilled Italian Chicken and Vegetables!
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7713 mg | 335% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 66.3 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5020 mg | 107% | |
*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.
