Meal-Prep Grilled Chicken and Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 63
- Cholesterol
- 199
- Sodium
- 850
- Total: 50 min (includes cooling time)
- Active: 35 min
Ingredients
Chicken:
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
Vegetables:
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
2 zucchinis, trimmed and quartered
1 red onion, root end intact and quartered
1 red pepper, cut into large planks
Vegetable oil, for the grill
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.