Grilled Chicken Steak W Vegetable Medley Recipes

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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

CHICKEN GARDEN MEDLEY



Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

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