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Grilled Chicken and Vegetables

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Updated Nov 14, 2010
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Grilled chicken and vegetables well marinated and tossed on the grill for a mouth-watering delectable dinner!

Grilled Chicken and Vegetables

  • Prep Time 10 min
  • Total 2 hr 25 min
  • Ingredients 10
  • Servings 2
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Ingredients

  • 2 tablespoons lemon juice
  • 3 tablespoons oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves
  • 1 small zucchini, cut into 4 lengthwise strips
  • 1 red onion, cut into 1/4-inch slices
  • 1 yellow bell pepper, cut lengthwise into 4 pieces

Instructions

  • Step 
    1
    GRILL DIRECTIONS: In large resealable food storage plastic bag, combine lemon juice, 1 tablespoon of the oil, garlic, salt, basil and pepper; mix well. Add chicken. Seal bag; turn several times to coat. Refrigerate 2 to 8 hours to marinate, turning once or twice.
  • Step 
    2
    Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken and vegetables on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush vegetables with 1 tablespoon of the remaining oil. Cook 12 to 15 minutes. Cook chicken until fork-tender and juices run clear, turning once and brushing occasionally with reserved marinade; cook vegetables until crisp-tender, brushing with remaining 1 tablespoon oil. Discard any remaining marinade.
  • Step 
    3
    Reserve 2 chicken breasts and half of the vegetables for Chicken and Veggie Melts.

Nutrition

190 Calories
6g Total Fat
28g Protein
5g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
130mg
5%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
4%
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
45%
45%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Vegetable; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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