Grilled Chicken and Veggies with Basil

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 3.1 g
  • Cholesterol: 131.5 mg
  • Sodium: 310.4 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 53.9 g

View full nutritional breakdown of Grilled Chicken and Veggies with Basil calories by ingredient
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Number of Servings: 1


    1 tablespoon shallots, roughly chopped
    4 teaspoons extra-virgin olive oil
    1 teaspoon chopped garlic
    dash salt
    dash black pepper
    6 ounces boneless, skinless chicken breast
    0.25 red bell pepper, seeded and quartered
    0.25 medium zucchini, quartered lengthwise
    0.25 medium yellow squash, quartered lengthwise
    0.25 medium leek, root trimmed (not removed), halved lengthwise
    1 tablespoon fresh basil, chiffonade


1. Mix shallots, oil, garlic, salt and pepper in a large re-sealable plastic bag. Add chicken, peppers, zucchini, squash and leek. Gently shake bag to coat chicken and vegetables, and marinate in refrigerator for 1 to 3 hours, turning occasionally.
2. Prepare a medium-low grill. Place chicken on grill and cook until just cooked through, turning once, about 12 minutes. About 2 minutes into cooking process, add peppers and cook until tender, turning once, about 10 minutes. About 2 minutes after adding peppers, add zucchini, squash and leeks and cook until tender, turning once, about 8 minutes. Sprinkle with basil before serving.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user TURCOTTEP.

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Member Ratings For This Recipe

  • Marinade step is not necessary. I skipped that part, cubed the chicken and chopped the veggies. I sauted the onion and garlic, added chicken, then veggies. It turned out great! Fresh basil is wonderful, but dried basil works nicely. We have this for dinner several times a month. - 10/1/11

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