Description
A smoky, vibrant dish combining grilled chicken with zucchini and bell peppers. The charred vegetables and juicy chicken offer a perfect summer meal with minimal effort and Mediterranean-American flair.
Ingredients
4 boneless chicken breasts
2 medium zucchini
2 red/orange bell peppers
2 tbsp olive or avocado oil
1 lemon, optional
Salt and black pepper to taste
Instructions
Thinly slice zucchini and bell peppers into ¼-inch rounds. Season chicken breasts with salt and pepper
Brush oil over chicken and vegetables. Add lemon juice and herbs (e.g., oregano, thyme) if desired. Let marinate for 15 minutes
Preheat grill to medium-high heat (375-400°F)
Grill chicken 5-7 minutes per side until fully cooked. Grill vegetables in batches for 2 minutes per side, rotating for even char
Remove from grill. Let chicken rest for 5 minutes. Toss vegetables with remaining oil and seasonings before plating
Notes
Pat chicken breasts dry before oiling to prevent flare-ups
Use a grill basket for vegetables to avoid losing them to grates
Monitor grill temperature to maintain 375-400°F
Nutrition
- Serving Size: 1 serving (1 chicken breast + grilled veggies)
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg