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Italian Grilled Chicken & Veggies

Amanda KeeferAmanda Keefer
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dairy Free
Servings 4
Calories 280 kcal


  • 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


Calories: 280kcalCarbohydrates: 12gProtein: 27gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 72mgSodium: 223mgPotassium: 810mgFiber: 4gSugar: 8gVitamin A: 1655IUVitamin C: 61mgCalcium: 53mgIron: 3mg
Keyword chicken, easy dinner, grilling, marinade, veggies
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