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Grilled Chicken and Veggies

 Grilled Chicken and Veggies
With her family’s busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon’s grilled chicken dish. “This is so easy and people are always asking me how to make it,” the Ada, Oklahoma reader says. “I often substitute adobo seasoning for the blended spices.”
6 ServingsPrep: 20 min. Grill: 15 min.


  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 medium green pepper, cut into strips
  • 1 medium sweet red pepper, cut into strips
  • 2 medium onions, halved and sliced
  • 1 tablespoon canola oil


  • Combine the seasonings; sprinkle over chicken and set aside. In a
  • small bowl, toss peppers and onions with oil; transfer vegetables to
  • a grill wok or basket.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Place chicken and grill basket on
  • grill. Grill, covered, over medium heat for 5-8 minutes on each side
  • or until a meat thermometer reads 170° and vegetables are
  • tender.
  • Yield: 6 servings.

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Grilled Chicken and Veggies (continued)

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 chicken breast half with 1/3 cup vegetables equals 237 calories, 6 g fat (1 g saturated fat), 94 mg cholesterol, 236 mg sodium, 8 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.