Grilled Chili Lime Chicken & Vegetables
This recipe is easy to make and bursting with flavor. The chili lime marinade only takes a minute to mix up, and will flavor the whole dish while keeping your chicken juicy.
Servings: 6
Calories: 410kcal
Cost: $2.20 per serving (includes vegetables)
Equipment
- Grill basket (for grilling vegetables)
- Grill (or grill pan if cooking on the stove)
Ingredients
- 3 large chicken breasts cut lengthwise
Marinade:
- 1 can diced fire roasted Chile peppers
- 2 tbsp extra virgin olive oil or oil of choice
- juice of 1 lime
- 1-2 cloves garlic fresh, minced
- 2-3 tbsp fresh cilantro chopped
- 1 tbsp chili seasoning *See recipe
Veggies:
- 2 medium bell peppers sliced into strips
- 1 red onion sliced into strips
- 16 grape tomatoes I used yellow, but any grape tomatoes are fine
Instructions
- Mix marinade ingredients together in a bowl or bag. Pour 2/3 of it over chicken, save the rest for later. Marinate at least 20 minutes (up to 8 hours).
- Meanwhile, slice vegetables. Add onions, peppers, and tomatoes to a bowl and toss with the rest of the marinade.
- Preheat the grill or grill pan on medium-high heat.
- Add chicken and vegetables to grill (or pan if cooking on the stove). Sear chicken, cooking 3 minutes per side. Stir vegetables occasionally.
- Lower heat to medium. Flip chicken and cook an additional 3 minutes on each side. Continue stirring vegetables until tender.
- Divide onto plates or into containers. For meal prep, it is ideal to let the chicken rest for at least an hour before cutting up to retain moisture.
Notes
Serving ideas:
- With beans and rice
- On top of a salad
- With tortillas
Nutrition
Calories: 410kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.4g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 0.8mg | Fiber: 1g