This grilled chicken and vegetables with tomato vinaigrette is loaded with juicy grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a zesty tomato-based vinaigrette dressing. Packed with protein, vitamins, and antioxidants, it’s a healthy and delicious meal for any night of the week. Leftovers are perfect for salads, wraps, or grain bowls the next day!
Grilled Chicken and Vegetables with Tomato Vinaigrette
Ingredients
For The Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- Big pinch of fine sea salt
For The Veggies
- 1 large zucchini sliced
- 1 yellow squash sliced
- 1 red pepper sliced
- 2 cups fresh cherry tomatoes
- 1 red onion sliced
- Any other veggies of choice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fine sea salt
For The Tomato Vinaigrette
- 1 cup fresh tomatoes chopped
- 1 tablespoon white vinegar
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- Ground black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Prepare grill.
- Toss chicken in extra-virgin olive oil and spices, set aside. You can leave up to 30 minutes, or longer in the refrigerator.
- Cut veggies and toss in oil and salt, set aside.
- Place the chicken breasts on one side of the grill and cook 8 minutes on each side, until it reaches an internal temperature of 165ºF.
- On the other side of the grill, place a layer of greased tin foil and put the veggies on top. Cook veggies until desired softness, and cook chicken until fully cooked.
- Make the vinaigrette by combining ingredients in your high-speed blender and blending until smooth.
- Taste and adjust spices as needed.
- Slice chicken. Serve chicken and veggies warm over romaine lettuce or baby spinach. Drizzle with tomato vinaigrette.
Notes
Credit: Lexi’s Clean Kitchen