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  • Writer's pictureCheryl Patella

Grilled Chicken & Veggies-Healthy, Fast & Easy

Updated: Mar 30

30 minutes from start to table! 10 minutes prep – 20 minutes to cook You can substitute the chicken with fish, firm tofu or avocado. Nutrition Calories: 305kcal | Carbohydrates: 11g |  Protein: 26g | Fat: 17g | Saturated Fat: 2g  | Cholesterol: 72mg| Sodium: 733mg | Potassium: 1004mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2565IU | Vitamin C: 113.1mg | Calcium: 45mg | Iron: 1.7mg Ingredients For the marinade          

  1. ¼ cup olive oil ¼ cup fresh lemon juice

  2. 4 garlic cloves crushed 1 tsp smoked paprika

  3. ½ tsp chili flakes 1 tsp dried oregano

  4. 1 tsp salt black pepper to tasteFor grilling

  5. 4 large chicken breasts skinless + de-boned

  6. 2 bell peppers seeds removed and sliced into thick strips

  7. broccolini

  8. 12-16 spears asparagus woody ends trimmed

  9. 2-3 large zucchini/courgetti sliced into thick slicesInstructions

  10. Pre-heat the grill/griddle pan.

  11. Season the chicken with salt and allow to sit while you make the marinade.

  12. 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.

  13. 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.

  14. Grill the vegetables until they are starting to char and are cooked to your preference.

  15. Remove from the grill and serve with the chicken and lemon wedges for squeezing.Notes

  16. Vegetable amounts are just a guide, use as much or as little as you wish. Also feel free to swap out vegetables you prefer.

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