Bbq Chicken And Veggies Food

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

30-minute easy grilled chicken and vegetables image

This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.

Provided by Alida Ryder

Time 30m

Number Of Ingredients 13

Ingredients

¼ cup olive oil
¼ cup fresh lemon juice
4 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp dried oregano
1 tsp salt
black pepper (to taste )
4 large chicken breasts (skinless + de-boned)
2 bell peppers (seeds removed and sliced into thick strips)
broccolini
12-16 spears asparagus (woody ends trimmed )
2-3 large zucchini/courgette (sliced into thick slices )

Steps:

Pre-heat the grill/griddle pan.
Season the chicken with salt and allow to sit while you make the marinade.
Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
Grill the vegetables until they are starting to char and are cooked to your preference.
Remove from the grill and serve with the chicken and lemon wedges for squeezing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

One-Skillet Roasted BBQ Chicken and Vegetables image

This one-skillet dish from Julie Wampler of Table For Two includes your meat and veggies and is made directly on the grill for a quick and easy dinner any night of the week!

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

¾ cup ketchup
2 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon liquid smoke
½ teaspoon salt
½ teaspoon pepper
⅛ teaspoon cayenne pepper
2 medium baking potatoes, cut into quarters
3 large carrots, cut into 1-inch chunks
6 Brussels sprouts, halved
1 ½ pounds boneless, skinless chicken thighs
Reynolds Wrap® Non-Stick Foil

Steps:

Preheat grill to medium heat.
Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.5 g, Cholesterol 105 mg, Fat 13.1 g, Fiber 5.2 g, Protein 33.2 g, SaturatedFat 3.5 g, Sodium 944.1 mg, Sugar 23.7 g

PRESSURE-COOKER CAJUN BBQ CHICKEN WITH VEGGIES

Pressure-Cooker Cajun BBQ Chicken with Veggies image

Spice up mealtime with our Pressure-Cooker Cajun BBQ Chicken with Veggies. This flavorful Cajun BBQ chicken is a fantastic recipe to add to your pressure cooker repertoire and pairs perfectly with your favorite veggies.

Provided by My Food and Family

Categories Home

Time 42m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 Tbsp. Cajun seasoning
1/2 cup KRAFT Original Barbecue Sauce, divided
2 ears corn on the cob, husks and silk removed, each cut into 4 pieces
1/2 lb. fresh green beans, trimmed
1-1/2 lb. boneless skinless chicken thighs
1 lb. red potatoes (about 3), cut into 1-inch chunks
1/2 cup fat-free reduced-sodium chicken broth
1 cup KRAFT Shredded Cheddar Cheese

Steps:

Mix Cajun seasoning and 1/4 cup barbecue sauce until blended. Combine corn and green beans in medium bowl; place chicken and potatoes in separate medium bowl. Add half the barbecue sauce mixture to ingredients in each bowl; mix lightly.
Heat electric pressure cooker container sprayed with cooking spray using SAUTÉ setting. Add single layer of chicken thighs to pressure cooker; cook 1 min. on each side or until thighs are evenly browned on both sides. Transfer browned thighs to plate. Repeat, in batches, with remaining thighs.
Return all chicken thighs to pressure cooker. Add chicken broth. Top with potatoes, then corn mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 12 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid.
Transfer chicken to platter; top with remaining barbecue sauce. Sprinkle with cheese. Serve with vegetables.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 120 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g