Mediterranean Grilled Chicken and Vegetables

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Add this easy & healthy meal to this weeks menu.

Looking for a weeknight staple that’s easy and versatile? Chicken is simple to prepare and is especially scrumptious when marinated and grilled with fresh vegetables. You can use any veggies you have on hand, but in-season vegetables taste fresh and are best for grilling. This dish makes a healthy and easy meal for a busy weeknight, but it’s also delicious enough to serve for guests.

The vegetable recipe calls for chopping the vegetables before grilling, and cooking on a foil-lined grill, which allows you to infuse them with garlic and herbs, but feel free to grill them whole if you prefer, or even skewer them before grilling.

You might also like this list of Favorite Skinny Ms. Grill Recipes.

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Mediterranean Grilled Chicken and Vegetables

Appetizing and nutritious, this meal is made with fresh ingredients and tasty Mediterranean flavors.
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 35 minutes
Yield 4 people
Serving Size 6 ounces chicken and about 1 1/2 cups veggies
Course Dinner
Cuisine Mediterranean, Universal
Author SkinnyMs.



  • 24 ounces boneless and skinless chicken breasts 4 (6 to 8-ounce) pieces
  • 1/4 cup extra virgin olive oil
  • 2 lemons juiced
  • 1 tablespoon dijon mustard
  • 1 garlic clove minced
  • 2 green onions minced
  • sea salt to taste
  • black pepper freshly ground, to taste


  • 1 eggplant medium, diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1/2 cup kalamata olives pitted and chopped
  • 1 cup acorn squash diced
  • 5 garlic cloves left whole
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • sea salt to taste
  • black pepper freshly ground, to taste


  • Place the chicken breasts in a plastic freezer bag or casserole dish. Combine the remaining ingredients and pour over the chicken. Marinate for several hours, or overnight.
  • When ready to cook, line half of your grill with heavy aluminum foil. Preheat your grill to medium-high heat. Spray both sides with cooking spray. Combine all of the chopped vegetables, along with the garlic in a bowl or plastic bag and add the olive oil and herbs; season with salt and pepper.
  • Spread the vegetables on the foil-lined side of the grill, and cook the chicken on the other side. Stir the vegetables once or twice during the cooking process, and cook until tender, about 20 minutes. Cook until the chicken is done throughout and vegetables are tender. Serve immediately.

Nutrition Information

Serving: 6ounces chicken and about 1 1/2 cups veggies | Calories: 496kcal | Carbohydrates: 24g | Protein: 40g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 515mg | Potassium: 1462mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1492IU | Vitamin C: 95mg | Calcium: 98mg | Iron: 3mg |
SmartPoints (Freestyle): 13
Keywords Low-Carb, Paleo

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