Best 4 Grilled Italian Chicken Vegetables Recipes
**Grilled Italian Chicken and Vegetables: A Flavorful Summer Delight**
Fire up the grill and get ready to savor the tantalizing flavors of grilled Italian chicken and vegetables. This delectable dish is a symphony of zesty herbs, succulent chicken, and a colorful array of roasted vegetables. The chicken is marinated in a flavorful blend of olive oil, garlic, oregano, basil, and thyme, infusing it with a burst of Italian herbs. Grilled to perfection, the chicken emerges with a crispy golden skin and moist, tender meat. Alongside the chicken, a medley of vegetables awaits your taste buds. Bell peppers, zucchini, and cherry tomatoes are tossed in olive oil, salt, and pepper, then grilled until they reach a delightful smoky flavor and vibrant caramelized edges. The combination of tender chicken and grilled vegetables makes this dish a satisfying and colorful meal, perfect for a summer cookout or a weeknight dinner. So gather your ingredients, prepare your grill, and embark on a culinary journey to savor the delightful flavors of grilled Italian chicken and vegetables.
30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES
This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.
Provided by Alida Ryder
Categories Easy Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Pre-heat the grill/griddle pan.
- Season the chicken with salt and allow to sit while you make the marinade.
- 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.
- 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.
- Grill the vegetables until they are starting to char and are cooked to your preference.
- Remove from the grill and serve with the chicken and lemon wedges for squeezing.
Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
ITALIAN CHICKEN AND VEGETABLE SKILLET
Steps:
- 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
- 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
GRILLED ITALIAN CHICKEN FOIL PACKS
A Betty Crocker cookbook shares a healthy recipe! Jazz up chicken breasts with peppers, tomatoes, onion and Italian dressing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet. Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
- For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across tops of packets; carefully fold back foil.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
GRILLED ITALIAN CHICKEN & VEGETABLES
You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you'd like). Very simple recipe. Allow 1 hour time to marinate chicken. Served over linguini and topped with parmesan cheese. We love this dish.
Provided by HokiesMom
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
- Spray grill racks with non-stick spray and preheat grill to medium heat.
- Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
- Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
- Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
- Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
- Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
- Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
- Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
- Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for chicken breasts that are plump and firm, and vegetables that are brightly colored and crisp.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will help to keep it moist and tender while it cooks.
- Grill the chicken and vegetables over medium-high heat: This will help to create a nice char on the outside while keeping the inside cooked through.
- Don't overcrowd the grill: When grilling the chicken and vegetables, make sure to leave enough space between them so that they can cook evenly.
- Use a meat thermometer to check the internal temperature of the chicken: The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken and vegetables rest before serving: This will help to keep the juices from running out and will make them easier to slice.
Conclusion:
Grilled Italian chicken and vegetables is a delicious and healthy meal that is perfect for a summer cookout. With its flavorful marinade and colorful vegetables, this dish is sure to please everyone at your table. So fire up your grill and give this recipe a try!
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