Grilled Italian Chicken Vegetables Recipes

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ITALIAN GRILLED CHICKEN & VEGETABLE PASTA

By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill.

Provided by LAURIE

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15



Italian Grilled Chicken & Vegetable Pasta image

Steps:

  • Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
  • Remove chicken and vegetables from bag, discard marinade.
  • Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
  • Cool slightly; cut into strips.
  • Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

Nutrition Facts : Calories 347.1, Fat 10.8, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.1, Carbohydrate 37.5, Fiber 3.1, Sugar 6.1, Protein 24.8

4 boneless skinless chicken breasts
4 ounces portabella mushrooms, sliced
1 bell pepper (red or yellow)
1 medium zucchini, halved
1 medium onion, halved
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon rosemary, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt
8 ounces angel hair pasta, cooked and drained
1 1/2 cups tomatoes, chopped

GRILLED ITALIAN CHICKEN & VEGETABLES

You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you'd like). Very simple recipe. Allow 1 hour time to marinate chicken. Served over linguini and topped with parmesan cheese. We love this dish.

Provided by HokiesMom

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6



Grilled Italian Chicken & Vegetables image

Steps:

  • Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
  • Spray grill racks with non-stick spray and preheat grill to medium heat.
  • Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
  • Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
  • Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
  • Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
  • Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
  • Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
  • Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
  • Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.

4 boneless skinless chicken breast halves
2 zucchini, halved lengthwise
1 medium red bell pepper, quartered
1 1/3 cups low-fat Italian salad dressing (8 oz)
6 ounces uncooked linguine
1/4 cup parmesan cheese, grated

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