Grilled Italian Chicken and Veggies

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
16%
Grilled Italian Chicken and Veggies
60 min.
4
4756kcal

Suggestions


Welcome to a delightful culinary experience with our Grilled Italian Chicken and Veggies! This vibrant dish is perfect for those who appreciate the rich flavors of Italian cuisine while also catering to various dietary preferences. Whether you're a vegetarian, vegan, or simply looking for a gluten-free and dairy-free option, this recipe has something for everyone.

Imagine succulent pieces of chicken marinated in zesty Italian dressing, grilled to perfection, and paired with a colorful medley of fresh vegetables. The combination of orange and yellow bell peppers, sweet onions, and juicy tomatoes not only adds a burst of color to your plate but also infuses the dish with a variety of textures and flavors. The fresh basil or parsley elevates the dish, bringing a fragrant herbaceous note that complements the grilled goodness.

This recipe is not just about taste; it’s also about the joy of cooking and sharing a meal with loved ones. Ready in just 60 minutes, it’s an ideal choice for lunch, dinner, or any gathering where you want to impress your guests without spending all day in the kitchen. With a hearty serving size of four, you can easily enjoy this dish with family or friends, making it a perfect centerpiece for your next meal. So fire up the grill and get ready to savor the deliciousness of Grilled Italian Chicken and Veggies!

Ingredients

  • 10.5 pound irish oats skinless
  • 0.8 cup salad dressing italian
  • 0.5 teaspoon pepper 
  • medium and orange peppers cut into 8 pieces
  • medium bell pepper yellow cut into 8 pieces
  • medium onion sweet spanish cut into 16 thin wedges (such as Bermuda, Maui, or Walla Walla)
  • medium plum tomatoes thinly sliced coarsely chopped (Roma)
  • 0.3 cup basil fresh chopped

Equipment

  • bowl
  • frying pan
  • grill
  • wok
  • slotted spoon

Directions

  1. Heat coals or gas grill for direct heat.
  2. Place chicken in shallow pan.
  3. Drizzle with 1/2 cup of the dressing; turn to coat.
  4. Sprinkle with 1/4 teaspoon of the pepper.
  5. Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat.
  6. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.
  7. Remove chicken from pan; reserve dressing in pan.
  8. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  9. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
  10. Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat.
  11. Serve vegetables with chicken.

Nutrition Facts

Calories4756kcal
Protein15.97%
Fat17.36%
Carbs66.67%

Properties

Glycemic Index
57.25
Glycemic Load
374.33
Inflammation Score
-9
Nutrition Score
23.452608782312%

Flavonoids

Epigallocatechin 3-gallate
0.07mg
Naringenin
0.42mg
Luteolin
0.49mg
Kaempferol
1.01mg
Myricetin
1.09mg
Quercetin
12.75mg

Nutrients percent of daily need

Calories:4756.16kcal
237.81%
Fat:93g
143.08%
Saturated Fat:13.25g
82.84%
Carbohydrates:803.71g
267.9%
Net Carbohydrates:670.27g
243.73%
Sugar:11.8g
13.11%
Cholesterol:0mg
0%
Sodium:449.16mg
19.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:192.56g
385.12%
Fiber:133.44g
533.77%
Iron:50.13mg
278.49%
Vitamin C:105.58mg
127.98%
Calcium:632.94mg
63.29%
Vitamin K:37.91µg
36.11%
Vitamin A:1604.61IU
32.09%
Vitamin B6:0.32mg
16.25%
Manganese:0.26mg
13.22%
Folate:50.81µg
12.7%
Vitamin E:1.8mg
12.01%
Potassium:416.02mg
11.89%
Copper:0.14mg
6.86%
Magnesium:25mg
6.25%
Vitamin B1:0.09mg
6.06%
Phosphorus:59.94mg
5.99%
Vitamin B3:1.11mg
5.54%
Vitamin B2:0.06mg
3.68%
Vitamin B5:0.29mg
2.87%
Zinc:0.38mg
2.56%
Selenium:1.43µg
2.04%