Recipe courtesy of Valerie Bertinelli
Meal-Prep Grilled Chicken and Vegetables
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- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 63 g
- Cholesterol
- 199 mg
- Sodium
- 850 mg
I love grilling chicken and veggies in the beginning of the week and using them to create salads all week. This easy method of grilling chicken yields perfectly moist chicken, every time!
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 63 g
- Cholesterol
- 199 mg
- Sodium
- 850 mg
Ingredients
Chicken:
Vegetables:
Directions
Special equipment:
a grill- Preheat the grill to 400 degrees F and prepare part of the grill for indirect grilling.
- For the chicken: Combine the salt, smoked paprika, chili powder, garlic powder, onion powder, cumin and pepper in a small bowl. Mix to evenly combine. Sprinkle both sides of the chicken with the seasoning mix. Set aside.
- For the vegetables: Add the olive oil, salt, pepper and lemon juice to a bowl. Mix to evenly combine. Add the vegetables to the bowl and toss to coat completely in the seasoning. Set aside.
- Lightly oil the grill grates. To cook the chicken, transfer to the direct-heat side of the grill and cook, undisturbed, until nice grill marks have formed, about 3 minutes. Flip the chicken and cook for an additional 3 minutes. Move the chicken to the indirect-heat side of the grill, then close the cover and cook until the chicken’s internal temperature is 160 degrees F, an additional 3 to 5 minutes. Remove the chicken to a plate and let sit for 5 minutes. (The chicken will continue cooking and will come up to 165 degrees F.)
- To grill the vegetables, place on the grill in an even layer. Grill until grill marks have formed and the vegetables are tender, 2 to 3 minutes per side. Remove to a plate and cool slightly.
- Serve the chicken and vegetables as is, or chop and add to salads, soups, etc.
Cook’s Note
Store in an airtight container in the fridge for up to 4 days.
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