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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 285.5
  • Total Fat: 5.1 g
  • Cholesterol: 68.4 mg
  • Sodium: 149.1 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 32.0 g

View full nutritional breakdown of Grilled Chicken Veggie Heaven calories by ingredient
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Grilled Chicken Veggie Heaven

Submitted by: ~*~EMILY~*~

Introduction

This minimal prep-work and heart-healthy meal has the most amazing burst of flavor and is incredibly filling. Fun to make with guests, or a dinner for two with lunch leftovers for work! This minimal prep-work and heart-healthy meal has the most amazing burst of flavor and is incredibly filling. Fun to make with guests, or a dinner for two with lunch leftovers for work!
Number of Servings: 6

Ingredients

    Boneless, Skinless Chicken Breast - 3
    Snap Beans - 4 cups
    Medium-sized Red Potatoes - 4
    Fresh Broccoli - 2 to 3 cups
    Fresh Thyme - about 4 tsp chopped
    Fresh Rosemary - about 4 tsp chopped
    Ground Black Pepper - about 2 tsp
    Onion - 2 large slices
    Light Margarine - 4 tbsp

    Optional: Include any other veggies that sound appetizing to you! Squash and zucchini work very well.

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Directions

Get out your large roasting pan or disposable tin pan and start heating up the grill for a medium to high heat.

Rinse and snap the ends off the snap beans. Clean the red potatoes and slice about 1/4" to 1/3" thick. Clean and chop the fresh broccoli. Put all the veggies in the pan.

Toss the chicken breasts on the grill until juices run clear, turning frequently. Do NOT overcook. Remove from heat immediately and cut into bite-sized pieces. Put in the pan.

Rinse the fresh rosemary and thyme and chop fine. Spread evenly over the entire pan. Sprinkle the ground black pepper over the entire collection.

Toss everything to spread evenly throughout.

Seperate the onion slices and spread them all over the entire pan.

Place small amounts of 4 tbsp margarine evenly throughout the pan.

Cover tightly with tin foil and place on the grill for 1/2 an hour. Check every ten minutes and toss any crispier sections. When removing from heat, slide off the grill onto a cookie sheet for easier removal.

Note 1: Don't be afraid to toss other veggies in there that you might like.

Note 2: Turkey breast (even pre-cooked) also works very well in place of chicken if that's what you happen to have available.

Note 3: In place of margarine, olive oil or Pam can also work quite well.

Number of Servings: 6

Recipe submitted by SparkPeople user EMMYKINS.





TAGS:  Poultry |

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