By Erin Concas
Preheat your grill to medium-high heat.
Pat the chicken breasts dry with a paper towel. Season them evenly with salt, black pepper, and half of the Italian seasoning.
In a large bowl, combine the mixed vegetables with 1 tablespoon of olive oil, the remaining Italian seasoning, salt, and pepper. Toss until the vegetables are evenly coated.
Once the grill is hot, place the chicken breasts on the grill. Cook them for 6-7 minutes on one side, then flip and cook for another 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
While the chicken is grilling, heat a large oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
Add the seasoned mixed vegetables to the skillet. Cook them for about 5 minutes, stirring occasionally, until they start to soften.
Transfer the skillet with the vegetables to the grill or preheated oven and roast for another 8-10 minutes, or until they're tender and slightly charred.
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Serve the grilled chicken slices over the roasted vegetables on a plate.
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This Dinner Grilled Healthy Chicken recipe is ready in 35 minutes and features chicken breasts, mixed vegetables (bell peppers, zucchini, carrots), olive oil and other delicious ingredients. Contains 350 calories total.
Preheat your grill to medium-high heat.
Pat the chicken breasts dry with a paper towel. Season them evenly with salt, black pepper, and half of the Italian seasoning.
In a large bowl, combine the mixed vegetables with 1 tablespoon of olive oil, the remaining Italian seasoning, salt, and pepper. Toss until the vegetables are evenly coated.
Once the grill is hot, place the chicken breasts on the grill. Cook them for 6-7 minutes on one side, then flip and cook for another 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
While the chicken is grilling, heat a large oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
Add the seasoned mixed vegetables to the skillet. Cook them for about 5 minutes, stirring occasionally, until they start to soften.
Transfer the skillet with the vegetables to the grill or preheated oven and roast for another 8-10 minutes, or until they're tender and slightly charred.
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Serve the grilled chicken slices over the roasted vegetables on a plate.
Calories per Serving: 350
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