OVEN-GRILLED CHICKEN AND VEGETABLES
Chunks of chicken and lots of colorful veggies are tossed in a balsamic vinaigrette, broiled until just done, then served topped with Parmesan cheese--dinner's on the table in 20 minutes!
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven broiler.
- Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
- Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 221 calories, Carbohydrate 5.2 g, Cholesterol 66.8 mg, Fat 10.2 g, Protein 24.6 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 0.6 g
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 BARBECUE CHICKEN AND VEGETABLE FOIL PACKS
Grilled Barbecue Chicken and Vegetables in Foil is such an easy recipe! Tender chicken covered in BBQ sauce and cooked on the grill inside foil packs!
Provided by Katerina | Diethood
Categories Main
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the grill to medium-high heat.
- For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
- Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
- Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
- Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
- Drizzle chicken and vegetables with little olive oil.
- Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
- Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
- Chicken is done when thermometer reads 165 F.
- Allow the chicken to rest for a few minutes.
- Serve.
Nutrition Facts : Calories 364 kcal, Carbohydrate 22 g, Protein 25 g, Fat 3 g, Cholesterol 72 mg, Sodium 510 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
GRILLED CHICKEN & VEGGIES OVER RICE
Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Blend Spread with Italian seasoning in small bowl.
- Brush chicken and vegetables with seasoning mixture.
- Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.
Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g
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
15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (ONE PAN)
Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.
Provided by Layla
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degree F.
- Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
- Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWLS
A flavor packed veggie rice bowl with teriyaki chicken.
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
- Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
- Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
- Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
- Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
- Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
- Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
Nutrition Facts : Calories 465 kcal, Carbohydrate 38 g, Protein 40 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 1321 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
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
GRILLED CHICKEN & VEGETABLES
Want to help out a friend who tells you her family won't eat vegetables? Pass along this grilled chicken and veggie recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Mix dressing and oregano. Add 1/2 cup to combined vegetables and tomatoes in large bowl; toss to coat. Toss chicken with remaining dressing mixture. Combine mayo and peppers.
- Grill chicken, vegetables and tomatoes 25 min. or until chicken is done (165°F) and vegetables are tender, turning occasionally.
- Cut chicken breasts in half. Serve with grilled vegetables and mayo mixture.
Nutrition Facts : Calories 490, Fat 28 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g
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.
More about "grilled chicken and veggies recipes"
GRILLED WHOLE CHICKEN AND VEGETABLES RECIPE - PUREWOW
From purewow.com
2.6/5 (92)
Total Time 1 hr
Servings 4
Calories 661 per serving
- Prepare your grill for high heat. Using sharp kitchen shears, cut along both sides of the backbone and remove it; discard the backbone. Turn the chicken over onto a baking sheet and press flat.
- Brush the chicken and the grill grates with olive oil. Place the chicken, skin side down, onto the grill.
- Grill until the chicken is nicely charred, 12 to 15 minutes. Turn the chicken over and continue to cook for 25 to 30 minutes. Flip again and cook until the chicken is fully cooked (a thermometer inserted into the thickest part should read 165°F). Remove from the grill and let rest.
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HONEY BALSAMIC GRILLED CHICKEN AND VEGETABLES - SKINNYTASTE
From skinnytaste.com
Ratings 21
Calories 273 per serving
Category Dinner
- Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
- Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.
GRILLED CHICKEN AND VEGGIES RECIPE – FROM BOWL TO SOUL
From frombowltosoul.com
5/5 (1)
Category Appetizer, Salad, Side Dish, Snack
Cuisine Indian, North Indian, Punjabi
Total Time 8 hrs 45 mins
- In a bowl, take yoghurt / home made curd,garlic paste, 1 tsp of oil,salt,cayenne pepper, paprika,chilli flakes, cumin powder, onion salt and onion seeds.Mix all these ingredients well.
- If you are using the same pan in which you cooked the chicken ,do not add any additional oil, just add onion cubes and sauté for a minute.If not using the same pan, add 1 tsp of oil and then add onion cubes and sauce these for a minute.
GRILLED CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Servings 4
Calories 397 per serving
- Place potato in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Drain and set aside.
- Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips. Set aside.
- Combine broth and next 9 ingredients in a medium bowl; stir well. Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag. Set aside remaining broth mixture. Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated. Marinate in refrigerator 3 hours, turning bag occasionally. Remove chicken and vegetables from marinade; discard marinade.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture. Turn potato; place chicken and remaining vegetables on rack. Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture. Garnish with fresh dill sprigs, if desired.
GRILLED GARLIC AND HERB CHICKEN AND VEGGIES - SKINNYTASTE
From skinnytaste.com
4.3/5 (6)
Total Time 20 mins
Category Dinner
Calories 290 per serving
- Shake marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
- Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), season with 3/4 teaspoon salt and black pepper and cook, turning constantly until the edges are browned, about 8 minutes. Set aside on a platter.
GRILLED CHICKEN WITH FALL VEGGIES - FLAVCITY WITH BOBBY ...
From flavcity.com
Cuisine American
Estimated Reading Time 4 mins
Category Main Course
Total Time 40 mins
- Prepare your charcoal grill by lighting some Kingsford® Original Charcoal in a chimney starter and allow to burn for 15 minutes until the coals are hot and glowing. Cut the veggies and season with a good shot of oil and a generous pinch of salt and pepper on all sides. Season the chicken with a shot of oil and a generous amount of salt and pepper on both sides.
- Prepare the coals so there are two zones, hot and cool. Place the chicken thighs in-between the two zones and place the veggies on the hot zone. Place the lemon cut side down and cook until the flesh is charred, then move to cool side of grill with cut side up. Keep a watch on the chicken because the skin can flare up very easily, the goal is to slowly render out some fat and then increase the heat to make the skin golden and crispy. Once the veggies have nice char marks, flip and repeat on the second side and then move them to the cool part of the grill to cook through evenly. After about 10 minutes, move the chicken closer to the hot side of the grill and cook until the skin is nice and crispy, flip and cook another 15-20 minutes, or until cooked through. You may have to move the chicken around if the heat gets too high and starts to flare up.
- Plate everything on one big platter and squeeze the grilled lemons over the top and garnish with a drizzle of really good extra virgin olive oil if you have it. Enjoy!
GRILLED CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell peppers into 2-inch pieces, and cut onions into small wedges.
- Place chicken in a shallow dish or zip-top plastic bag; add 1 3/4 cups dressing mixture, turning to coat. Cover or seal; chill 4 to 8 hours.
- Place vegetables in a bowl; add remaining 1/2 cup dressing mixture, tossing to coat. Cover and chill 2 hours.
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