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Marinated Grilled Chicken Breasts and Veggies

    ChickenVeggies

    What happens when Michigan hits 85 degrees in early April, breaking an 80 year old record? We break out the grill. We grill lunch, we grill dinner, we grill meat, we grill vegetables. And we enjoy every little moment of it. Pop Quiz: When marinating meats and veggies, do you head to the middle aisles of your grocery store for bottles or packets of marinade? If yes, have you read the ingredient label of those marinades lately? Chances are, you’re paying top dollar for a bunch of filler; namely, modified food starch or corn syrup. Here are my Top 3 Reasons for whipping up your own marinades this grilling season:

    1. What are 3 reasons to create your own marinade?

      1) Control Sodium.  Bottom line – anything store bought and processed is going to be loaded in sodium. My marinade isn’t salt free but I like the idea of controling my sodium destiny. (For the record, my latest blood pressure reading was 90/50. Pass the salt.)

      2) Boost Flavor: I guarantee a homemade marinade with fresh herbs and seasonings will taste more delicious than anything in a bottle.

      3) Save Money: My entire marinade probably cost about 65 cents to make. The average store bought marinade runs about $2.99 for a pound of meat.

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    Marinated Grilled Chicken Breasts and Veggies

    Marinated Grilled Chicken Breasts and Veggies

    5 stars
    PREP: 40 mins
    COOK: 20 mins
    TOTAL: 1 hr
    Servings: 4

    Ingredients
     

    • 4 Chicken Breasts
    • 2 Red Peppers (Cut into 4 large flat pieces)
    • 1 Yellow Squash (Trimmed, cut length wise)

    Marinade

    Instructions
     

    • Wisk together the marinade ingredients – olive oil through parsley and place ⅔ in one zip-loc bag and the remaining ⅓ in another zip-loc bag.
    • Add chicken to one bag and veggies to the other.
    • Marinade for 30 minutes or longer.
    • Pre-heat grill to high and clean off.
    • Grill chicken breasts first, about 5-7 minutes pers side turning once.
    • Add veggies when you flip the chicken. Red peppers will take the longest to cook, about 3 minutes per side. Squash only 2 minutes per side.
    • Serve immediately.

    Notes

    Good source Vitamin C and A

    Nutrition

    Calories: 288kcalCarbohydrates: 10.4gProtein: 36.4gFat: 12.6gSaturated Fat: 1.4gCholesterol: 90mgSodium: 622mgFiber: 1.6g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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