grilled food
This grilled chicken with vegetables is a simple yet delightful dish that brings out the flavors of summer. Perfect for a family dinner or a backyard gathering, it’s light, healthy, and packed with protein and veggies.
Equipment
- 1 grill or grill pan
- 1 tongs
- 1 cutting board
- 1 mixing bowl
- 1 basting brush
Ingredients
- 4 pieces boneless, skinless chicken breasts About 600g in total.
- 2 pieces bell peppers (red and yellow) Sliced.
- 1 piece zucchini Sliced.
- 1 piece red onion Cut into wedges.
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Preheat your grill to medium-high heat.
- In a mixing bowl, combine the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and pepper. Mix well.
- Add the chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 10 minutes.
- While the chicken is marinating, prepare the vegetables by tossing them with a little olive oil, salt, and pepper in a separate bowl.
- Once the grill is ready, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- After flipping the chicken, add the vegetables to the grill. Grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
- Remove the chicken and vegetables from the grill. Let the chicken rest for a few minutes before slicing.
- Serve the grilled chicken alongside the grilled vegetables on a platter.
Notes
For added flavor, consider marinating the chicken for up to an hour.
You can substitute the vegetables with your favorites such as asparagus, mushrooms, or corn.
This dish pairs well with a light salad or quinoa for a complete meal. Enjoy your grilled feast!