30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES
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
Categories Easy Dinner
Time 30m
Number Of Ingredients 13
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
GRILLED CHICKEN AND VEGETABLES
A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Cut chicken into 1-inch cubes to make kabobs. I'd serve this with rice. Cooking time includes 30 minutes refrigeration time.
Provided by HouseDragon
Categories Chicken Breast
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
- Marinate 30 minutes in refrigerator.
- [Preparevegetables while chicken marinates.
- ].
- Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
- Baste chicken using 1/2 cup sauce during grilling.
- Remove chicken from grill and keep warm.
- Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
- Heat remaining 1/2 cup sauce in a small saucepan.
- Slice chicken into strips and toss together with grilled vegetables and heated sauce.
- Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
- Thread marinated chicken cubes on skewers.
- Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
- Baste the skewers during grilling.
GRILLED CHICKEN & VEGETABLES PARMESAN
The dressing and Parmesan cheese add great flavor to the chicken and vegetables.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Place chicken and vegetables on grill; brush with 2 Tbsp. dressing
- Grill 12 min., turning chicken after 6 min and turning vegetables frequently. Brush with remaining dressing; grill 1 to 2 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
GRILLED CHICKEN AND VEGGIES
With her family's busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon's grilled chicken dish. "This is so easy and people are always asking me how to make it," the Ada, Oklahoma reader says. "I often substitute adobo seasoning for the blended spices."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Combine the seasonings; sprinkle over chicken and set aside. In a small bowl, toss peppers and onions with oil; transfer vegetables to a grill wok or basket. , Lightly oil the grill rack. Place chicken and grill basket on grill. Grill, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170° and vegetables are tender.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 236mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
COUNTRY STYLE CHICKEN AND VEGETABLES
Absolutely delicious!!! My family wolfed it down in record time. Perfect for Sunday dinners, versatile and very easy to make. Would do just fine with lamb , beef or a whole chicken. Will definitely make again and again!
Provided by byZula
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
- In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
- In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
- Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
- Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
- Remove the chicken and vegetables to a serving dish, keep warm.
- Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
- Pour pan juices over chicken and vegetables and serve.
Nutrition Facts : Calories 247.7, Fat 9.8, SaturatedFat 1.4, Sodium 641.4, Carbohydrate 35.8, Fiber 5.6, Sugar 4.8, Protein 6.2
SUMMER GRILLED CHICKEN AND VEGETABLES
What do we love about this grilled chicken and vegetables dish? This Summer Grilled Chicken and Vegetables is super-quick, low-cal and delicious!
Provided by My Food and Family
Categories Special Diets
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
- Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
- Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
LIGHT HEALTHY GRILLED CHICKEN AND VEGETABLES
Make and share this Light Healthy Grilled Chicken and Vegetables recipe from Food.com.
Provided by CathWithKids
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Use lettuce, tomato, carrot and cucumber to make side salad.
- Mix together honey, mustard and barbecue sauce. Cut some score marks across the chicken breasts then brush combined sauces over chicken.
- Brush marinade over chicken whilst barbecuing the chicken.
- Barbecue all vegetables.
- Arrange vegetables on plate and then put the chicken on top.
- Serve with lemon and salad.
Nutrition Facts : Calories 612.7, Fat 18.1, SaturatedFat 5.1, Cholesterol 115.2, Sodium 349.7, Carbohydrate 70.7, Fiber 10.9, Sugar 25.5, Protein 46.6
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