This meal is fabulous! It is an easy way to cook a lot of food for the week. You can use grilled veggies in egg scrambles in the morning, make chicken sandwiches with the grilled chicken, or dice up some squash in a salad.
Don’t like chicken? No problem! Switch to another protein or leave it out entirely.
Grilled Veggies and Chicken
Category
Dairy Free
Gluten Free
Main Dish
Persons
6
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Notes
The best thing about this meal is you can add more veggies and grill enough for the week. You can also substitute other veggies, or a different protein. We love using the predrilled veggies in egg scrambles in the morning, or cut up on salads cold. There is so much flexibility!
Ingredients
- 2 Zucchini (or more)
- 1 Eggplant
- 8 oz Grape Tomatoes
- 2 Lbs Yukon Gold Potatoes
- 8 six oz Boneless Skinless Chicken Breasts
- Garlic powder
- Misted Olive Oil
- 2 TBSP Olive Oil
- Dried Italian Herbs
- Onion Powder
- Salt & Pepper
Instructions
- Put chicken in a zip lock. Add 2 TBSP Olive Oil, and generous amounts of Garlic and Onion Powder, Salt and Pepper, and Italian Herbs
- Add the Chicken
- Cut Potatoes into small bits about the size of your tomatoes and Slice Eggplant & Zucchini Lengthwise
- Lay the Potatoes and Tomatoes on foil lined grill baskets or wracks, and lay the eggplant and zucchini out on them too.
- Spritz with Olive Oil, then sprinkle with seasonings. Toss potatoes to make sure they are nicely coated.
- Use a grill baskets or trays for the veggies to avoid feeding the fire your dinner
- Grill it all until done. Use enough oil on the Eggplant that it cooks instead of dehydrating.
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