Prefer fried over grilled? We understand. But well prepared, grilled chicken can be a tasty and welcomed addition to your dinner (or picnic) table this summer
Grilled Lemon Chicken Recipe with Vegetables
¾ cup fresh lemon juice
¼ cup olive oil
1 tablespoon fresh thyme leaves
1 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup sugar snap peas, trimmed
½ cup red bell pepper strips
½ cup yellow bell pepper strips
½ cup (¼-inch-thick) slices zucchini
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Combine lemon juice, olive oil, thyme and salt in a large zip-top plastic bag. Add chicken to bag and seal. Marinate in the refrigerator 1 hour.
Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool completely; cut into ¼-inch-thick slices.
Cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas, bell pepper strips, zucchini, cilantro, olive oil, salt and pepper in a large bowl; add chicken, tossing to combine. Place 1 ¾ cups chicken salad on each of four plates.
Nutrition Facts Per Serving: Calories: 319. Protein: 54 grams. Fat: 6 grams. Carbohydrates: 9 grams. Sodium: 129 milligrams.
Looking for a different take on grilled chicken? Check out this tasty chicken kabob recipe.