30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES
This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.
Provided by Alida Ryder
Categories Easy Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Pre-heat the grill/griddle pan.
- Season the chicken with salt and allow to sit while you make the marinade.
- Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
- Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
- Grill the vegetables until they are starting to char and are cooked to your preference.
- Remove from the grill and serve with the chicken and lemon wedges for squeezing.
Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
BBQ VEGETABLE MEDLEY
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
- Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.
GRILLED STEAK AND VEGETABLES
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
- Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
- Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.
Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
GRILLED VEGETABLE MEDLEY
Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.
Nutrition Facts :
CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED SUMMER VEGETABLE MEDLEY
This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.
Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
MARINATED GRILLED VEGETABLE MEDLEY
A simple-to-make marinade flavors a blend of vegetables in this recipe from our home economists.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add eggplant, squash and peas. Seal bag and turn to coat; refrigerate for 2 hours, turning once. , Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium heat for 5-7 minutes or until tender, stirring once.
Nutrition Facts :
GRILLED HERBED MUSHROOM VEGETABLE MEDLEY
Make and share this Grilled Herbed Mushroom Vegetable Medley recipe from Food.com.
Provided by Karen From Colorado
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
- Thinly slice mushroom stems and caps.
- Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
- Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
- Pour over vegetables and toss to coat well.
- Transfer to a 20x14 inch sheet of heavy duty foil.
- Wrap into a packet sealing edges well, leaving space for heat to circulate.
- Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.
Nutrition Facts : Calories 111.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 232.2, Carbohydrate 6.4, Fiber 2.1, Sugar 4.3, Protein 2.6
GRILLED VEGETABLE MEDLEY WITH BLUE CHEESE BUTTER
Make and share this Grilled Vegetable Medley With Blue Cheese Butter recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, blend blue cheese, butter and lemon juice thoroughly. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
- In a blender, combine olive oil, basil and roasted garlic and blend until smooth. Pour over the vegetables. Season with salt and pepper and marinate for 20 minutes. Grill the vegetables over medium-high heat and create grill marks on all sides, approximately 4 minutes each.
- Remove to a serving dish and top with the prepared butter. (Prep time includes marinating time for vegetables).
VEGETABLE CHICKEN MEDLEY
In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.
Nutrition Facts :
GRILLED GARDEN VEGETABLE MEDLEY
Tender vegetables grilled in a foil packet. Recipe from Pillsbury. The recipe says to make 1 packet, but I prefer to make 4 smaller packets.
Provided by NorthernGal
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray 24x18 inch piece of heavy-duty aluminum foil with cooking spray.
- Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight fold. Allow space on sides for circulation and expansion.
- Cover and grill 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.
Nutrition Facts : Calories 136.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 373.6, Carbohydrate 19.7, Fiber 3.1, Sugar 3.3, Protein 2.2
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