Fire up the grill with this easy grilled chicken and veggies for dinner! Just let everything marinate 30 minutes or overnight, grill and enjoy!
This Italian Grilled Chicken and Veggies Recipe is one of the easiest to make, yet a very healthy recipe. The chicken marinades for 30 minutes to a few hours before grilling. The vegetables should be cut and added to the dressing just 30 minutes before grilling. This recipe serves four people, but can easily be doubled or tripled.
Grilled Chicken and Veggies – A Simple and Quick Dinner
Grilled Chicken and Veggies is a delicious, nutritious, and healthy meal that is also easy to make. The chicken is full of protein and the veggies are loaded with vitamins and minerals. This dish is sure to be a family favorite. The grilling method helps ensure that the chicken does not dry out during cooking. The recipe is low in fat and contains just 180 calories per serving.
This recipe is great for weeknight dinners, and it’s also perfect for meal prepping since it only takes less than an hour to make. You can use whatever vegetables you have on hand. It also keeps well in the fridge, and it’s easy to reheat.
For our veggies, we chose asparagus, bell paper, red onion, zucchini, and sliced mushrooms. If you don’t have all of these though, it’s okay. You could easily sub in roasted potatoes, broccoli, or even squash to the mix. The thing that brings the flavor to the dish though is the Italian dressing. So be sure to have that on hand before you start prepping!
Seasoning the Chicken with Italian Dressing
Seasoning the chicken with Italian dressing is an easy way to make your chicken taste great. When it comes to marinades, Italian dressing is a classic for a reason. The combination of vinegar, oil, and spices in Italian dressing gives it a flavor that can enhance just about any dish. Plus, the acidity in the vinegar helps to tenderize meat, making it perfect for use as a marinade.
Whether you’re grilling chicken or steak, or even just making roasted vegetables, Italian dressing is a great option for giving your dish some extra flavor. And because it’s so easy to find at most grocery stores, you can always have it on hand for when you need it.
Cooking the Chicken
To prevent the chicken from sticking to the grill, make sure the grill is clean and oiled before cooking. Also, be sure to preheat your grill before you begin cooking. Finally, try not to move the chicken during the cooking process.
Place the chicken on the grill, skin side down, and cook for about 5 minutes. Flip the chicken over and cook for another 5 minutes. Remove from grill and let rest for a few minutes before serving.
Using an instant-read meat thermometer can be a great help when you’re cooking chicken. The internal temperature of the chicken should be at least 165 degrees F or higher to be considered fully cooked. Cooking chicken beyond this point will result in overcooked chicken and it will turn out dry. The chicken should be cooked through, with the juices clear. Insert an instant-read thermometer into the center of the chicken to verify the internal temperature.
Italian Grilled Chicken & Veggies
- 4 4 oz. boneless, skinless chicken breasts
- 4 tablespoons light Italian dressing divided
- 1 small red onion chopped
- 1 bell pepper chopped
- 1/2 pound asparagus ends trimmed, cut into 1-inch pieces
- 2 small zucchini sliced
- 1 cup sliced mushrooms
- Place chicken and 2 Tbsp. dressing in zip lock bag. Place onion, pepper, asparagus, zucchini, mushrooms and 2 Tbsp. dressing in separate zip lock bag. Refrigerate and marinate 30 minutes to overnight.
- Lightly coat 12-inch sheet of aluminum foil with non-stick cooking spray. Place veggies in center. Fold and seal foil to make a packet.
- Grill chicken and veggie packets over medium heat 15-20 minutes, or until chicken is cooked through and veggies are tender