Grilling is one of the best ways to bring out the natural flavors of fresh vegetables and juicy chicken, creating a meal that’s both healthy and irresistibly delicious. Whether you’re hosting a backyard BBQ or looking for a quick weeknight dinner, grilled vegetables and chicken offer a perfect balance of smoky, charred goodness and wholesome nutrition.
This recipe combines colorful bell peppers, zucchini, and red onions with tender, marinated chicken breasts to create a vibrant and satisfying dish that’s sure to please everyone at your table.
We’ll guide you through a simple yet flavorful marinade, tips for perfectly grilled veggies, and step-by-step instructions that even beginners can follow. Plus, we’ll share variations and serving ideas to keep this recipe versatile and exciting every time you make it.
Ready to fire up the grill and impress your family or guests? Let’s dive in!
Why You’ll Love This Recipe
Grilled vegetables and chicken is a classic combination that’s packed with flavor and nutrition. This recipe is incredibly easy to prepare and customizable to suit your taste buds or dietary needs.
The grilling process adds a beautiful smoky aroma and crispy edges that elevate simple ingredients into a gourmet meal. It’s also a fantastic way to enjoy a low-carb, protein-rich dinner with plenty of fiber from fresh veggies.
Plus, with the marinade soaking into the chicken and veggies, every bite bursts with zesty, herbaceous, and slightly sweet notes — perfect for summer cookouts or cozy indoor grilling sessions.
Ingredients
| Item | Quantity | Notes |
|---|---|---|
| Chicken breasts | 4 pieces (about 6 oz each) | Boneless, skinless |
| Red bell pepper | 1 large | Sliced into strips |
| Yellow bell pepper | 1 large | Sliced into strips |
| Zucchini | 2 medium | Sliced lengthwise |
| Red onion | 1 large | Cut into thick rings |
| Olive oil | ⅓ cup | For marinade and brushing |
| Lemon juice | 3 tablespoons | Freshly squeezed |
| Garlic | 3 cloves | Minced |
| Dried oregano | 2 teaspoons | Or Italian seasoning |
| Salt | 1 ½ teaspoons | Adjust to taste |
| Black pepper | 1 teaspoon | Freshly ground |
| Honey | 1 tablespoon | Optional, for subtle sweetness |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- Grill or grill pan: Charcoal, gas, or electric grill works well.
- Large mixing bowl: For marinating chicken and vegetables.
- Sharp knife and cutting board: For prepping veggies and chicken.
- Tongs: To turn chicken and vegetables safely on the grill.
- Basting brush: To apply marinade or olive oil during grilling.
- Meat thermometer: Useful to check chicken doneness (optional but recommended).
- Serving platter: To arrange grilled veggies and chicken for presentation.
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and honey until well combined.
- Marinate the chicken: Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for maximum flavor.
- Prep the vegetables: While the chicken marinates, slice the bell peppers, zucchini, and red onion into grill-friendly pieces. Toss them in the remaining marinade or a little extra olive oil and salt.
- Preheat your grill: Heat the grill to medium-high heat (about 400°F / 204°C). If using a grill pan indoors, heat it over medium-high on the stove.
- Start grilling chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Grill the vegetables: Place the prepped vegetables on the grill. Cook for 3-5 minutes per side until tender and slightly charred. Use tongs to turn them carefully.
- Rest the chicken: Once done, remove chicken from the grill and let it rest for 5 minutes to retain juices.
- Plate and garnish: Arrange grilled vegetables on a serving platter alongside the chicken breasts. Sprinkle with freshly chopped parsley for a burst of color and freshness.
- Serve immediately: Enjoy warm as a main course or pair with your favorite sides.
Tips & Variations
Pro tip: For even cooking, try to cut vegetables into uniform sizes. Preheat the grill well to get beautiful grill marks and prevent sticking.
Feel free to swap the chicken breasts for chicken thighs if you prefer juicier cuts; just adjust cooking time accordingly. For a vegetarian twist, replace chicken with thick slices of portobello mushrooms or tofu marinated in the same mixture.
Want an extra flavor boost? Add a splash of balsamic vinegar or smoked paprika to the marinade for a smoky-sweet dimension.
You can also thread the veggies and chicken onto skewers for kabobs — a fun presentation especially for gatherings.
Looking for more veggie-forward inspiration? Check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious or try the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to pair with grilled veggies.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 38 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 580 mg |
Serving Suggestions
This grilled vegetables and chicken recipe pairs beautifully with a variety of sides. For a light and fresh meal, serve with a crisp green salad tossed in lemon vinaigrette.
Alternatively, try fluffy quinoa or couscous to soak up all the delicious juices.
For a heartier option, we recommend roasted sweet potatoes or herb-infused rice. To explore more creative meal ideas, check out our Pasta with Shrimp and Vegetables Recipe for Easy Dinner or our collection of Vegan Slow Cooker Recipes for Easy, Delicious Meals.
If you want to add more plant-based flavor, grilled vegetables can also be served inside warm homemade tortillas, like those in our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade, turning this dish into a tasty wrap.
Conclusion
Grilled vegetables and chicken make for a wonderfully versatile recipe that’s perfect for any season. With minimal ingredients and simple preparation, you can create a colorful, nutritious meal bursting with smoky flavors and fresh herbs.
This dish satisfies both meat lovers and vegetable enthusiasts alike, making it ideal for family dinners, casual get-togethers, or even special occasions.
By following the easy steps and tips above, you’ll impress your guests with perfectly grilled, juicy chicken and charred veggies every time. Plus, the recipe’s flexibility allows you to experiment with different marinades, veggies, and serving styles to keep things exciting.
So fire up your grill, gather your favorite ingredients, and enjoy a delicious meal that’s as healthy as it is flavorful. Happy grilling!
📖 Recipe Card: Grilled Vegetables and Chicken
Description: A healthy and flavorful dish combining marinated chicken breasts with a colorful assortment of grilled vegetables. Perfect for a quick and nutritious meal any day of the week.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 8 oz mushrooms, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Preheat grill to medium-high heat.
- In a bowl, mix olive oil, garlic, oregano, lemon juice, salt, and pepper.
- Marinate chicken breasts in half of the mixture for 15 minutes.
- Toss vegetables with the remaining marinade.
- Grill chicken for 6-7 minutes per side until cooked through.
- Grill vegetables for 8-10 minutes, turning occasionally until tender.
- Serve chicken and vegetables together, garnished with fresh parsley.
Nutrition: Calories: 320 kcal | Protein: 35 g | Fat: 12 g | Carbs: 10 g
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