Grilled Chicken And Veggies Recipes

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OVEN-GRILLED CHICKEN AND VEGETABLES



Oven-Grilled Chicken and Vegetables image

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

1 (14 ounce) bag Birds Eye® Recipe Ready Grilling Blend
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon balsamic or red wine vinegar
½ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons shredded Parmesan cheese

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



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

Categories     Easy Dinner

Time 30m

Number Of Ingredients 13

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

GRILLED BARBECUE CHICKEN AND VEGETABLE FOIL PACKS



Grilled Barbecue Chicken and Vegetable Foil Packs image

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

8 aluminum foil sheets large enough to wrap around one chicken breast
4 (4-ounces each) boneless, skinless chicken breasts
1/2- cup barbecue sauce ((use your favorite))
1 zucchini (, sliced into thin rounds)
1 red (, green or yellow bell pepper, cut into thin strips)
8 asparagus spears
salt and fresh ground pepper (, to taste)
extra virgin olive oil

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



Grilled Chicken & Veggies Over Rice image

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

2 tablespoons I Can't Believe It's Not Butter!® Spread, melted
4 teaspoons Italian seasoning
2 ½ pounds chicken parts
2 medium zucchini or yellow squash, cut into diagonal slices
1 medium onion, cut into 1/2-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

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



Summer Grilled Chicken and Vegetables image

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

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 zucchini, coarsely chopped
1 red pepper, coarsely chopped
1 cup cut-up fresh asparagus spears (1 inch pieces)
1 small red onion, coarsely chopped

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)



15 Minute Healthy Roasted Chicken and Veggies (One Pan) image

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

2 medium chicken breasts (chopped)
1 cup bell pepper (chopped (any colors you like))
1/2 onion (chopped)
1 zucchini (chopped)
1 cup broccoli florets
1/2 cup tomatoes (chopped or plum/grape)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1/4 teaspoon paprika (optional)

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



Teriyaki Grilled Chicken and Veggie Rice Bowls image

A flavor packed veggie rice bowl with teriyaki chicken.

Provided by Jaclyn

Categories     Main Course

Time 45m

Number Of Ingredients 16

1/2 cup low-sodium soy sauce
1/2 cup water
3 Tbsp packed light-brown sugar
3 Tbsp honey
3 cloves garlic (, minced (1 Tbsp))
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch
3 1/2 Tbsp olive oil (, divided, plus more for brushing grill)
1 1/2 lbs bonless skinless chicken breasts
Ground black pepper
1 medium zucchini (, diced into half moons and quartered (1 1/2 cups))
1 1/2 cups matchstick carrots
2 1/2 cups small diced broccoli florets
1 1/2 - 2 cups white or brown rice (, cooked according to directions on package (I prefer short grain brown rice))
Sesame seeds (, optional)

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



Grilled Chicken and Veggies image

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

3/4 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (6 ounces each)
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
2 medium onions, halved and sliced
1 tablespoon canola oil

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



Grilled Chicken & Vegetables image

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

3/4 cup KRAFT Balsamic Vinaigrette Dressing
1 tsp. dried Mexican oregano
2 large zucchini, cut diagonally into 1/2-inch-thick slices
1 eggplant (1 lb.), cut diagonally into 1/2-inch thick slices
1/2 lb. fresh whole mushrooms
2 bunches green onions (about 16), trimmed
2 plum tomatoes, halved
3 large bone-in chicken breast (2-1/4 lb.)
1/3 cup KRAFT Real Mayo
1 jalapeño pepper, stemmed, seeded and finely chopped

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



Grilled Chicken and Vegetables image

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

1 lb boneless skinless chicken breast
1 1/4 cups Yoshida gourmet sauce
1 medium red pepper, cut into 2 inch squares (1-inch for kabobs)
8 medium mushrooms, halved
1 medium zucchini, sliced in half lengthwise and cut into 1 inch pieces (approximately 2 cups)
15 wooden skewers, soaked in water 15 minutes (optional)

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.

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GRILLED CHICKEN AND VEGETABLES RECIPE | MYRECIPES
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Servings 4
Calories 397 per serving
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