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Grilled Chicken w/ Summer Vegetables

Grilled Chicken w/ Summer Vegetables

Sometimes a simple meal, cooked on the grill hits the spot.  Make this your go-to meal for when it’s hot out, you just got home from a full day and nothing sounds better than wholesome, fresh food.

Grilled Chicken w/ Summer Vegetables

Marinated grilled chicken breasts cooked BBQ and served with fresh herbs and lemon.

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  • Yield: 2 Servings
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Sometimes a simple meal, cooked on the grill hits the spot. Make this your go-to meal for when it’s hot out, you just got home from a full day and nothing sounds better than wholesome, fresh food.

Ingredients

Instructions

  1. First, prepare the marinade for the chicken by whisking together all the ingredients in a large bowl. Place the chicken breasts into a glass container, then pour the marinade over the top. Cover and place in refrigerator to marinate for 6 to 8 hours or overnight.
  2. When ready to make dinner, prep the vegetables for the grill. Remove the stem and seeds from the pepper and cut it into large strips. Cut the zucchini in half length wise. Cut the onion into 4 wedges, making sure that part of the root is attached to each wedge. This will keep the onion from falling apart. Place all of the vegetables in a large mixing bowl, add the olive oil and 1/4 teaspoon salt, and toss to coat.
  3. Prepare a grill and once hot, place the chicken on one side of the grill, reserving the marinade. Cook for 3 to 4 minutes and then add the vegetables to the other side of the grill. Continue grilling the chicken for another 2 to 3 more minutes and then flip. Grill the other side for another 5 to 7 minutes. Then baste the chicken with the marinade, place the top on the grill, and cook for another 3-5 minutes.
  4. While the chicken is cooking, flip the vegetables a few times to avoid burning. Once the veggies are soft and tender, remove from the grill and place on a cutting board. Allow to cool until you can handle them, then cut into bite-sized pieces. Place in a bowl and toss with the basil, lemon juice, and remaining salt (if needed).
  5. To serve, divide the vegetables between two plates, slice the chicken, and place on top of the veggies.
  6. Nutritional analysis per serving (1 breast with vegetables): calories 390, fat 24g, saturated fat 4g, cholesterol 60 mg, fiber 4g, protein 32g, carbohydrate 18g, sodium 1743mg

Mark Hyman MD is the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.