Best 10 Grilled Chicken And Veggies Recipes

Welcome to the ultimate guide to grilling chicken and vegetables, where we'll embark on a culinary adventure to create mouthwatering meals that are not only delicious, but also healthy and packed with fresh flavors. We'll explore a variety of marinades and rubs to enhance the taste of the chicken, ensuring a juicy and succulent main course. From vibrant vegetable skewers to hearty grilled salads, we'll provide you with the tools and inspiration you need to create a flavorful symphony of grilled goodness. So get ready to fire up your grill and discover the secrets to mastering the art of grilled chicken and veggies.

Here are our top 10 tried and tested recipes!

GRILLED CHICKEN & VEGGIES OVER RICE

Grilled Chicken & Veggies Over Rice image

Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.

Provided by Knorr

Categories Trusted Brands: Recipes and Tips Knorr®

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons I Can't Believe It's Not Butter!® Spread, melted
4 teaspoons Italian seasoning
2 ½ pounds chicken parts
2 medium zucchini or yellow squash, cut into diagonal slices
1 medium onion, cut into 1/2-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

Steps:

Blend Spread with Italian seasoning in small bowl.
Brush chicken and vegetables with seasoning mixture.
Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g

GRILLED CHICKEN AND VEGGIES

Grilled Chicken and Veggies image

With her family's busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon's grilled chicken dish. "This is so easy and people are always asking me how to make it," the Ada, Oklahoma reader says. "I often substitute adobo seasoning for the blended spices."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3/4 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (6 ounces each)
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
2 medium onions, halved and sliced
1 tablespoon canola oil

Steps:

Combine the seasonings; sprinkle over chicken and set aside. In a small bowl, toss peppers and onions with oil; transfer vegetables to a grill wok or basket. , Lightly oil the grill rack. Place chicken and grill basket on grill. Grill, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170° and vegetables are tender.

Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 236mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

30-minute easy grilled chicken and vegetables image

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

Ingredients

¼ cup olive oil
¼ cup fresh lemon juice
4 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp dried oregano
1 tsp salt
black pepper (to taste )
4 large chicken breasts (skinless + de-boned)
2 bell peppers (seeds removed and sliced into thick strips)
broccolini
12-16 spears asparagus (woody ends trimmed )
2-3 large zucchini/courgette (sliced into thick slices )

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

GRILLED CHICKEN AND VEGETABLES

Grilled Chicken and Vegetables image

A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Cut chicken into 1-inch cubes to make kabobs. I'd serve this with rice. Cooking time includes 30 minutes refrigeration time.

Provided by HouseDragon

Categories Chicken Breast

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1 lb boneless skinless chicken breast
1 1/4 cups Yoshida gourmet sauce
1 medium red pepper, cut into 2 inch squares (1-inch for kabobs)
8 medium mushrooms, halved
1 medium zucchini, sliced in half lengthwise and cut into 1 inch pieces (approximately 2 cups)
15 wooden skewers, soaked in water 15 minutes (optional)

Steps:

Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
Marinate 30 minutes in refrigerator.
[Preparevegetables while chicken marinates.
].
Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
Baste chicken using 1/2 cup sauce during grilling.
Remove chicken from grill and keep warm.
Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
Heat remaining 1/2 cup sauce in a small saucepan.
Slice chicken into strips and toss together with grilled vegetables and heated sauce.
Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
Thread marinated chicken cubes on skewers.
Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
Baste the skewers during grilling.

OVEN-GRILLED CHICKEN AND VEGETABLES

Oven-grilled Chicken and Vegetables image

[DRAFT]

Provided by Food Network

Time 20m

Yield 4 Servings

Number Of Ingredients 7

Ingredients

1 bag (14 oz.) Birds Eye® Recipe Ready Grilling Blend
1 lb. boneless skinless chicken breast halves, cut into bite-sized cubes
2 Tbsp. olive oil
1 Tbsp. balsamic or red wine vinegar
1/2 tsp. salt
1/8 tsp. black pepper
2 Tbsp. shredded Parmesan cheese (optional)

Steps:

1. Preheat oven broiler.
2. Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
3. Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with parmesan cheese.
*Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

GRILLED ITALIAN CHICKEN AND VEGGIES

Grilled Italian Chicken and Veggies image

Grill a veggie-rich chicken dinner. A grill basket is the secret helper.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

3- to 3 1/2-pound cut-up broiler-fryer chicken, skin removed if desired
3/4 cup zesty Italian dressing
1/2 teaspoon coarsely ground pepper
1 medium orange bell pepper, cut into 8 pieces
1 medium yellow bell pepper, cut into 8 pieces
1 medium sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut into 16 thin wedges
4 medium plum (Roma) tomatoes, thinly sliced or coarsely chopped
1/4 cup chopped fresh basil leaves or parsley

Steps:

Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.
Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill "wok"), using slotted spoon; reserve dressing in bowl.
Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.

Nutrition Facts : Calories 510, Carbohydrate 12 g, Cholesterol 135 mg, Fat 1, Fiber 2 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 1/2 g

SUMMER GRILLED CHICKEN AND VEGETABLES

Summer Grilled Chicken and Vegetables image

What do we love about this grilled chicken and vegetables dish? This Summer Grilled Chicken and Vegetables is super-quick, low-cal and delicious!

Provided by My Food and Family

Categories Special Diets

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 zucchini, coarsely chopped
1 red pepper, coarsely chopped
1 cup cut-up fresh asparagus spears (1 inch pieces)
1 small red onion, coarsely chopped

Steps:

Heat grill to medium-high heat.
Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

GRILLED CHICKEN AND VEGETABLES PACKS

Grilled Chicken and Vegetables Packs image

Individual foil packets make this dish a snap to prepare. You can easily make the packets ahead of time-just refrigerate until ready to grill. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 boneless, skinless chicken breasts (about 1 1/4 lb)
2 green and/or red bell peppers, cut into strips
1 lb red potatoes, thinly sliced
1/4 cup barbecue sauce
1 tablespoon orange juice
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/8 teaspoon ground red pepper (cayenne)

Steps:

Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g

GRILLED CHICKEN THIGHS AND VEGETABLES

Grilled Chicken Thighs and Vegetables image

The rich sauce in Grilled Chicken Thighs and Vegetables makes all the difference. Try this grilled chicken thighs recipe tonight to find out for yourself.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup MR. YOSHIDA'S Cracked Pepper & Garlic Sauce, divided
4 boneless skinless chicken thighs (1 lb.)
1 small yellow pepper, cut into 2-inch pieces
1/2 lb. fresh mushrooms, cut in half
1 cup small broccoli florets

Steps:

Heat grill to medium heat.
Reserve 2 Tbsp. sauce. Brush remaining sauce onto both sides of chicken. Let stand 10 min.
Toss vegetables with reserved sauce in large bowl; place in grill basket.
Grill chicken and vegetables 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and shaking vegetables in grill basket occasionally.

Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

GRILLED ITALIAN CHICKEN & VEGETABLES

Grilled Italian Chicken & Vegetables image

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

Ingredients

4 boneless skinless chicken breast halves
2 zucchini, halved lengthwise
1 medium red bell pepper, quartered
1 1/3 cups low-fat Italian salad dressing (8 oz)
6 ounces uncooked linguine
1/4 cup parmesan cheese, grated

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 for Grilling Chicken and Veggies:

Use a variety of vegetables. This will add color, flavor, and nutrients to your meal. Some good choices include broccoli, zucchini, peppers, onions, and mushrooms.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Marinate the chicken and vegetables. This will help them to absorb flavor and stay moist during grilling.
Preheat your grill to medium-high heat. This will help to prevent the chicken and vegetables from sticking.
Grill the chicken and vegetables in batches. This will prevent overcrowding and ensure that everything cooks evenly.
Flip the chicken and vegetables halfway through grilling. This will help them to cook evenly on all sides.
Remove the chicken and vegetables from the grill when they are cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, and the vegetables should be tender.
Season the chicken and vegetables with salt and pepper to taste.
Serve the chicken and vegetables immediately. They can be served with rice, pasta, or bread.

Conclusion:

Grilling chicken and vegetables is a healthy and delicious way to enjoy a summer meal. By following these tips, you can ensure that your grilled chicken and vegetables are cooked perfectly and full of flavor. So fire up your grill and get started!