Heart Healthy
The summer garden bounty provides lots of color and flavor to this dish, pairing well with the garlic and herb grilled chicken.
Print Recipe
Grilled Chicken with Vegetables
The summer garden bounty provides lots of color and flavor to this dish, pairing well with the garlic and herb grilled chicken.
-
Servings:
4
-
Serving Size :
3 ounces chicken and 1/2 cup vegetables
Ingredients
-
1 1/2 tsp. basil -
1 1/2 tsp. garlic powder -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1 teaspoon lemon zest -
1 tablespoon lemon juice -
2 teaspoons olive oil -
4 chicken breast -
1 small zucchini -
1 small red bell pepper -
1/4 small eggplant -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the basil, garlic powder, salt, and pepper. Transfer 1 teaspoon of the mixture to a large shallow dish. Reserve the remaining mixture. -
Stir the lemon zest, lemon juice, and oil into the basil mixture. Dip the chicken in the mixture, turning to coat. Transfer to a large plate. Cover and refrigerate for 10 minutes to 8 hours. -
Preheat the grill on medium high. -
Put the zucchini, bell pepper, and eggplant on a flat surface. Lightly spray both sides of the vegetables with cooking spray. Sprinkle both sides with the reserved basil mixture. Using your fingertips, gently press the mixture so it adheres to the vegetables. -
Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. After grilling the chicken on one side, put the zucchini, bell pepper, and eggplant on the grill. Grill the vegetables for 2 to 3 minutes on each side, or until tender. Serve the chicken with the vegetables.
Nutrition Facts
Grilled Chicken with Vegetables
Calories
Protein
FiberNutrition Facts
| Calories | 173 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 73 mg | |
| Sodium | 282 mg | |
| Total Carbohydrate | 5 g | |
| Dietary Fiber | 2 g | |
| Sugars | 2 g | |
| Protein | 25 g | |
Dietary Exchanges
3 lean meat, 1 vegetable
-
Servings:
4
-
Serving Size :
3 ounces chicken and 1/2 cup vegetables
Ingredients
-
1 1/2 tsp. basil -
1 1/2 tsp. garlic powder -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1 teaspoon lemon zest -
1 tablespoon lemon juice -
2 teaspoons olive oil -
4 chicken breast -
1 small zucchini -
1 small red bell pepper -
1/4 small eggplant -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the basil, garlic powder, salt, and pepper. Transfer 1 teaspoon of the mixture to a large shallow dish. Reserve the remaining mixture. -
Stir the lemon zest, lemon juice, and oil into the basil mixture. Dip the chicken in the mixture, turning to coat. Transfer to a large plate. Cover and refrigerate for 10 minutes to 8 hours. -
Preheat the grill on medium high. -
Put the zucchini, bell pepper, and eggplant on a flat surface. Lightly spray both sides of the vegetables with cooking spray. Sprinkle both sides with the reserved basil mixture. Using your fingertips, gently press the mixture so it adheres to the vegetables. -
Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. After grilling the chicken on one side, put the zucchini, bell pepper, and eggplant on the grill. Grill the vegetables for 2 to 3 minutes on each side, or until tender. Serve the chicken with the vegetables.