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
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
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Step1GRILL 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.
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Step2Heat 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.
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Step3Reserve 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;Tips from the
Pillsbury Kitchens
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