Mediterranean Grilled Chicken and Vegetables

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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 SkinnyMs. Grill Recipes.

Mediterranean Grilled Chicken and Vegetables

Mediterranean Grilled Chicken and Vegetables

Yield: 4 servings | Calories: 483 | Total Fat: 30g | Saturated Fat: 5g | Trans Fat: 0g | Sodium: 305mg | Total Carbohydrates: 19g | Fiber: 7g | Sugars: 6g | Protein: 37g | SmartPoints (Freestyle): 13


  • 4 boneless, skinless chicken breasts
  • ¼ cup extra-virgin olive oil
  • Juice of 2 lemons
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 2 green onions, minced
  • Sea salt and freshly ground black pepper, to taste
  • 1 medium eggplant, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • ½ cup pitted and chopped Kalamata olives
  • 1 cup diced acorn squash
  • 5 garlic cloves, left whole
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Sea salt and freshly ground black pepper, to taste


  1. 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.
  2. 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.
  3. 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.


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