Description
A vibrant and healthy grilled chicken recipe served with colorful grilled vegetables, perfect for a quick and delicious 30-minute meal that serves four.
Ingredients
Scale
Chicken
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 lemon, juiced
Instructions
- Preheat Grill: Preheat the grill to medium-high heat to ensure a perfect sear on the chicken and vegetables.
- Prepare Marinade: In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper to create a flavorful seasoning mixture.
- Coat Chicken: Thoroughly coat the chicken breasts with the prepared mixture to enhance flavor and moisture retention during grilling.
- Grill Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes on each side, ensuring they reach an internal temperature of 165°F for safe consumption.
- Add Vegetables: Place the sliced red and yellow bell peppers, zucchini, and cherry tomatoes on the grill alongside the chicken.
- Grill Vegetables: Grill the vegetables for 4-5 minutes until they are tender but still retain a slight crunch and vibrant color.
- Remove and Rest: Remove the chicken and vegetables from the grill and allow the chicken to rest for a few minutes to redistribute juices.
- Finish with Lemon: Drizzle freshly squeezed lemon juice over the grilled chicken and vegetables for a fresh, tangy finish before serving.
Notes
- Ensure the grill is properly preheated to avoid sticking.
- Let the chicken rest after grilling for juicier results.
- Vegetables can be swapped or added based on preference.
- Use a meat thermometer to check chicken doneness.
- For extra flavor, marinate chicken for 30 minutes before grilling.
