RECIPE
Chicken with Grilled Vegetables
A juicy combination of vegetables and chicken
4
K Cals
218
Chicken combined with fresh vegetables is both an easy and nutritious meal. Either in the oven or on the grill, you will appreciate this simple and scrumptious recipe. It can also be served with wild brown rice or green salad.
Protein 31 g
Carbohydrates 5.4 g
Dietary Fiber 1 g
Fat- total 7.1 g
Saturated Fat 1.5 g
Mono Fat 3.74 g
Poly Fat 1.3 g
Cholesterol 85 mg
Preparation Time: 15 min.
Cooking Time: 10-30 min.
Servings: 4
Cooking Time: 10-30 min.
Servings: 4
Nutritional Information
(Amount per serving)
Calories 218 Kcal Protein 31 g
Carbohydrates 5.4 g
Dietary Fiber 1 g
Fat- total 7.1 g
Saturated Fat 1.5 g
Mono Fat 3.74 g
Poly Fat 1.3 g
Cholesterol 85 mg
INGREDIENTS
4 chicken breast, boneless, skinless (100g each)
1 zucchini, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
1 sweet red bell pepper, sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 zucchini, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
1 sweet red bell pepper, sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil
PREPARATION
Oven
Preheat oven to 180°C. Rinse chicken and pat dry. Place the zucchini, bell peppers, onion and garlic in a shallow glass baking dish. Spoon the olive oil evenly over the chicken, season with salt and black pepper and lay it on top of the vegetables. Add the oregano, cumin and rosemary in the baking dish. Cover the baking dish with foil and cook for about 30 minutes.
Grill
Heat the grill for 10 minutes. Meanwhile, in a bowl combine the olive oil with garlic and seasonings; sprinkle a little over chicken. Arrange the chicken and vegetables on the rack and turn them occasionally, brushing them with the mixture, until the chicken is cooked thoroughly and the vegetables are tender (8-10 minutes).
Preheat oven to 180°C. Rinse chicken and pat dry. Place the zucchini, bell peppers, onion and garlic in a shallow glass baking dish. Spoon the olive oil evenly over the chicken, season with salt and black pepper and lay it on top of the vegetables. Add the oregano, cumin and rosemary in the baking dish. Cover the baking dish with foil and cook for about 30 minutes.
Grill
Heat the grill for 10 minutes. Meanwhile, in a bowl combine the olive oil with garlic and seasonings; sprinkle a little over chicken. Arrange the chicken and vegetables on the rack and turn them occasionally, brushing them with the mixture, until the chicken is cooked thoroughly and the vegetables are tender (8-10 minutes).
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