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Mediterranean Grilled Chicken and Vegetables

Appetizing and nutritious, this meal is made with fresh ingredients and tasty Mediterranean flavors.
Course: Dinner
Cuisine: Mediterranean, Universal
Keyword: Low-Carb, Paleo
Servings: 4 people
Calories: 483kcal
Author: SkinnyMs.



  • 4 boneless and skinless chicken breasts
  • 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.


Calories: 483kcal | Carbohydrates: 19g | Protein: 37g | Fat: 30g | Saturated Fat: 5g | Sodium: 305mg | Fiber: 7g | Sugar: 6g |
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13