Name: Charcoal-Grilled Herbed Chicken with Summer Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp olive oil; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium zucchini; 1 medium red bell pepper; 1 clove garlic

Nutrition

Per serving

490 calories

Protein: 57g; 46% of calories
Carbs: 19g; 15% of calories
Fat: 21g; 38% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Prepare a charcoal grill for medium-high direct heat.
Mince the garlic, rosemary, and thyme.
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
Slice the zucchini into 0.5-inch thick rounds and the bell pepper into wide strips.
Brush the chicken breast and vegetables with the herb-oil mixture, ensuring even coating.
Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
Add the vegetables to the grill during the last 8 minutes of cooking, flipping once until they are tender and have visible char marks.
Remove from the grill and let the chicken rest for 5 minutes before slicing and serving with the grilled vegetables.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes