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Grilled Chicken Veggie Plate

Discover the Grilled Chicken Veggie Plate a simple yet delicious meal perfect for health and weight loss goals Try this easy recipe today
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pcs boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2-3 cloves minced garlic
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1 pcs red bell pepper, sliced
  • 1 pcs yellow bell pepper, sliced
  • 1 pcs zucchini, sliced lengthwise
  • 1 bunch asparagus, trimmed
  • 1 cup broccoli florets

Equipment

  • Grill
  • Grill basket
  • Tongs
  • Zip-top bag
  • Bowl for tossing vegetables
  • Instant-read meat thermometer

Method
 

  1. Clean and preheat your grill to medium-high heat.
  2. Prepare the marinade by mixing olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a zip-top bag.
  3. Add chicken breasts to the marinade, seal the bag, and refrigerate for at least 30 minutes.
  4. While chicken is marinating, prepare the vegetables by cutting them into appropriate sizes.
  5. Toss the vegetables with olive oil, salt, and pepper.
  6. Oil the grill grates for non-stick cooking.
  7. Remove the chicken from the marinade and pat dry.
  8. Grill the chicken for 6-7 minutes on one side until it releases easily from the grill.
  9. Flip the chicken and grill for an additional 6-7 minutes, until the internal temperature reaches 165°F.
  10. Remove the chicken and let it rest for 5 minutes.
  11. Grill the vegetables at the same time, checking for tenderness and grill marks, grilling asparagus and zucchini for around 6-10 minutes, and the peppers and broccoli for about 8-10 minutes.
  12. Slice the grilled chicken and arrange it on the plate alongside the grilled vegetables.
  13. Optionally, drizzle with olive oil and fresh lemon juice before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 250mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 60mgCalcium: 4mgIron: 8mg

Notes

Feel free to customize the vegetables based on your preferences; other options include eggplant, mushrooms, or cherry tomatoes. You can marinate the chicken overnight for increased flavor or prepare additional chicken for meal prep. Leftovers can be stored in separate airtight containers for up to four days and reheated or enjoyed cold in salads.
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