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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.”
  • Total Time
    Prep: 20 min. Grill: 15 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
  • Lightly oil 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 thermometer reads 170° and vegetables are tender.
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.
Nutrition Facts
1 each: 237 calories, 6g fat (1g saturated fat), 94mg cholesterol, 236mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.

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