Summer Grilled Chicken And Vegetables Recipes
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
GRILLED CHICKEN SAUSAGES AND VEGETABLES
The best grilled chicken sausages with grilled zucchini, summer squash, red onions, and eggplant. Super easy, good for you, and delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Toss the vegetables with the olive oil, salt, and pepper.
- Cook the sausages on the grill until fully cooked or warmed through. For raw sausages, this will take 6-8 minutes per side. For precooked sausages, they take 3-4 minutes per side.
- Cook the vegetables on the grill or in a grill basket.They should take 3-4 minutes per side. Roughly chop.
- Drizzle with vegetables with balsamic vinegar and toss with fresh basil. Season with salt and pepper as needed. Serve alongside sausages.
Nutrition Facts : ServingSize 1 sausage and 1.5 cups veggies, Calories 285 cal, Carbohydrate 21 g, Fat 13 g, Protein 20 g, Fiber 7 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 503 mg, Sugar 13 g
GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES
Make and share this Grilled Chicken With Savory Summer Vegetables recipe from Food.com.
Provided by Alia55
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat bbq to medium-high heat.
- Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
- Poke holes of disposable aluminum foil pan.
- Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
- Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).
Nutrition Facts : Calories 925.6, Fat 35.6, SaturatedFat 10, Cholesterol 381.4, Sodium 334.6, Carbohydrate 6.7, Fiber 2.2, Sugar 3.3, Protein 137.4
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
SUMMER GRILLED VEGETABLES RECIPE
The perfect way to enjoy all your favorite summer vegetables. Grilling enhances the flavor of all these vegetables and makes them a terrific side dish for any main course.
Provided by RecipeTips
Time 1h15m
Number Of Ingredients 8
Steps:
- Combine the first 7 ingredients and whisk until well blended. Cut up all the vegetables so they are similar in size; place in a large sealable bag. Pour the combined ingredients in the bag with the vegetables and seal the bag securely. Place the sealed bag in a pan with sides to guard against any leakage and place the vegetables in the refrigerator to marinate for at least 30 minutes or up to 2 hours if desired. Remove from the refrigerator and drain the marinade off the vegetables. Place the vegetables in a grill basket. The grill should be preheated to approximately 400 degrees. Place the vegetables on the grill and close the cover. Grill until the vegetables are crisp-tender and slightly charred. Serve immediately.
GRILLED CHICKEN AND SUMMER VEGETABLES
Got some chicken breasts and a nice haul of fresh vegetables from the farmers' market? Put them to good use by preparing this delicious Grilled Chicken and Summer Vegetables recipe tonight.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Microwave oil, rosemary, honey and bouillon in microwaveable bowl on HIGH 1 min.; stir until bouillon is dissolved. Cool completely.
- Pour half the oil mixture over chicken in shallow dish; turn to evenly coat both sides of chicken with oil mixture. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Toss vegetables with remaining oil mixture. Remove chicken from marinade; discard marinade. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165°F), squash is crisp-tender and tomatoes are heated through.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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- In a large pot of boiling water, cook the corn for 3 minutes. Remove corn and place corn in a large bowl of ice water to stop the cooking. When the corn is cooled, cut the kernels off the cob. Toss with zucchini and thyme in grilling basket; set aside.
- Drizzle and rub olive oil onto chicken breasts. Combine cumin, salt and pepper and rub mixture onto chicken breast. Spray grill with cooking spray. Heat to medium high heat. Grill for 4-5 minutes, on each side. Remove from heat; set aside. Place vegetable basket on top and grill for 5-8 minutes tossing occasionally. Remove from heat.
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Servings 4Estimated Reading Time 2 mins
- In a large pot, place chicken with the carrots, onion, corn, garlic and quartered potatoes. Add salt and pepper to taste and reserved parsley stems. Fill the pot with enough water to cover the chicken. Simmer for 35 minutes.
- Remove all ingredients from the pot except the potatoes and reserve. Continue cooking the potatoes until the liquid is reduced to about 1 quart. Time will vary depending on size of pot and amount of liquid you started with.
- When the liquid has cooked down, place the potatoes and the liquid into a blender and puree. Add the ranch dressing or heavy cream and blend again. This is your vichyssoise. Serve chilled.
- While the stock reduces, chop the parsley leaves and place in blender with oil and combine thoroughly.
GRILLED CHICKEN AND VEGETABLE SUMMER SALAD RECIPE | MYRECIPES
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5/5 (1)Total Time 1 hr 20 minsServings 4
- Preheat oven to 300°. Combine first 4 ingredients and 1/2 teaspoon each salt and pepper in a bowl. Gradually whisk in 1/2 cup oil in a slow, steady stream.
- Toss Roma tomatoes in remaining 2 tablespoons oil; arrange on a wire rack placed on a baking sheet. Sprinkle tomatoes with 1/2 teaspoon salt. Roast 1 hour or until tomatoes are slightly browned and skins begin to pull away; let cool. Remove tomato skins, and cut tomatoes in half horizontally; discard skins.
- Preheat grill to high heat (450° to 500°). Coat corn and red onion slices with cooking spray. Place on grill rack coated with cooking spray. Cook 12 minutes or until charred, turning occasionally. Remove from grill. Cut kernels from corn; discard cobs.
- Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Grill chicken 12 minutes or until cooked through, turning occasionally; let stand 5 minutes. Thinly slice chicken across the grain.
HONEY BALSAMIC GRILLED CHICKEN AND VEGETABLES - SKINNYTASTE
From skinnytaste.com
Ratings 21Calories 273 per servingCategory 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.
19 GREAT SUMMER CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2009-08-09Estimated Reading Time 8 mins
- Grilled Lemon Basil Chicken. Cooking chicken on the grill is a wonderful way to impart more flavor to America's favorite white meat. This quick and easy grilled lemon basil chicken for your barbecue is a real crowd-pleaser for summer cook-outs and weeknight meals.
- Baked Chicken With Peaches. The sweetness of peaches adds something special to this summer baked chicken with peaches recipe that makes a great tasty family meal for any night of the week.
- Crispy Buttermilk Fried Chicken. Fried chicken is one of the true pleasures and signs of summer. What would picnics and cookout parties be without it? This fantastic crispy buttermilk fried chicken recipe includes foolproof instructions for marinating your chicken in buttermilk to add flavor, then dredging the meat in a seasoned flour blend before deep-frying in a skillet.
- Stuffed Chicken Breasts With Basil and Mozzarella Cheese. Stuffed chicken breasts with basil and mozzarella cheese look super fancy, but are actually pretty straight-forward to make.
- Greek Chicken Souvlaki Gyro Wrap. When you're craving a lighter meal this summer, or looking for a filling lunchbox recipe, look no further than this Greek chicken souvlaki gyro wrap recipe.
- Chicken Marbella. This storied dish is adapted from The Silver Palate Cookbook, first published in 1982. Although that name might not ring a bell for younger generations, it was a standout cookbook in its time, and Chicken Marbella was its standout dish.
- Instant Pot Parmesan Garlic Chicken Wings. You only have to turn on the broiler for a few minutes, so these Parmesan garlic chicken wings won't heat up the kitchen.
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- Steamed Lemon Chicken. Skip the take-out this summer with this simply delicious at-home recipe for Chinese steamed lemon chicken. You can recreate the popular Chinese restaurant entrée easily at home.
- Nashville Hot Chicken. Nothing screams summer more than fried chicken, cool coleslaw, and potato salad—and to wash it all down, a big jug of lemonade. Born in Nashville, Tennessee, this Nashville fried chicken recipe is inspired by Prince's Hot Chicken, a now-legendary institution that first served up the deep-fried, spicy bird in the '70s.
GRILLED CORN, CHICKEN AND SUMMER VEGETABLE SALAD | HEALTHY ...
From weightwatchers.com
Servings 4Total Time 55 mins
- To make dressing, stir together broth, shallots, oil, vinegar, mustard, oregano, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Place chicken on a plate; drizzle with 2 Tbsp dressing (set aside rest of dressing). Marinate chicken at least 20 minutes.
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From drhyman.com
Servings 2Total Time 41 minsEstimated Reading Time 2 minsCalories 390 per serving
- First, prepare the marinade for the chicken by whisking together all the ingredients in a large bowl. Place the chicken breasts into a glass container, then pour the marinade over the top. Cover and place in refrigerator to marinate for 6 to 8 hours or overnight.
- When ready to make dinner, prep the vegetables for the grill. Remove the stem and seeds from the pepper and cut it into large strips. Cut the zucchini in half length wise. Cut the onion into 4 wedges, making sure that part of the root is attached to each wedge. This will keep the onion from falling apart. Place all of the vegetables in a large mixing bowl, add the olive oil and 1/4 teaspoon salt, and toss to coat.
- Prepare a grill and once hot, place the chicken on one side of the grill, reserving the marinade. Cook for 3 to 4 minutes and then add the vegetables to the other side of the grill. Continue grilling the chicken for another 2 to 3 more minutes and then flip. Grill the other side for another 5 to 7 minutes. Then baste the chicken with the marinade, place the top on the grill, and cook for another 3-5 minutes.
- While the chicken is cooking, flip the vegetables a few times to avoid burning. Once the veggies are soft and tender, remove from the grill and place on a cutting board. Allow to cool until you can handle them, then cut into bite-sized pieces. Place in a bowl and toss with the basil, lemon juice, and remaining salt (if needed).
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