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Easy Busy Mom Summer Dinners with Grilled Chicken and Veggies

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A quick and easy grilled chicken and vegetable recipe perfect for busy summer evenings, featuring a simple marinade and flexible veggie options for a wholesome, flavorful meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 3 tablespoons olive oil (for chicken marinade)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 2 medium zucchini, sliced lengthwise
  • 1 large red bell pepper, cut into strips
  • 1 medium red onion, sliced into thick rings
  • 1 cup cherry tomatoes (optional)
  • 2 tablespoons olive oil (for veggies)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • Optional garnishes: fresh parsley or basil (chopped), crumbled feta or shaved parmesan

Instructions

  1. Prepare the marinade by whisking together olive oil, garlic powder, smoked paprika, salt, pepper, and fresh lemon juice in a medium bowl.
  2. Add chicken breasts or thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 2 hours.
  3. While the chicken marinates, slice zucchini lengthwise into ¼-inch thick strips, cut bell pepper into strips, slice onion into thick rings, and rinse cherry tomatoes.
  4. Toss the veggies in a separate bowl with olive oil, dried Italian herbs, salt, and pepper until well coated.
  5. Preheat grill to medium-high heat (375°F to 450°F). Brush grill grates lightly with oil to prevent sticking.
  6. Grill chicken for about 4-5 minutes per side until grill marks form and internal temperature reaches 165°F (74°C). Avoid pressing down on the meat.
  7. Add veggies to the grill, starting with thicker items like zucchini and onion. Turn occasionally to cook evenly and achieve charred edges. Cherry tomatoes need about 2-3 minutes until softened.
  8. Remove chicken and veggies from grill and let chicken rest for 5 minutes to redistribute juices.
  9. Slice chicken against the grain and arrange with grilled veggies on a platter.
  10. Garnish with fresh herbs and optional crumbled cheese before serving.

Notes

If using a charcoal grill, keep a spray bottle of water nearby to control flare-ups. Avoid overcrowding the grill to prevent steaming. Rest chicken after grilling for juicier meat. Use a grill brush to clean grates before and after cooking. For indoor cooking, a cast iron grill pan can be used as an alternative.

Nutrition

Keywords: grilled chicken, summer dinner, easy recipe, busy mom meals, grilled veggies, healthy dinner, quick dinner, gluten-free

Find it online: https://snappyspoon.com/easy-busy-mom-summer-dinners-with-grilled-chicken-and-veggies-recipes/