Description
This Honey-Lime Grilled Chicken with Veggies recipe combines juicy, marinated chicken breasts with a zesty honey and lime marinade, perfectly grilled alongside tender bell peppers, zucchini, and red onion. The balanced flavors and quick 45-minute preparation make it an ideal healthy and vibrant meal for any weeknight or weekend BBQ.
Ingredients
Scale
For the Chicken and Marinade
- 4 chicken breasts
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together honey, lime juice, olive oil, garlic powder, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Remove Chicken from Marinade: Take the chicken breasts out of the marinade, discarding any leftover marinade to avoid contamination.
- Grill the Chicken: Place the chicken on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Prepare the Vegetables: While the chicken grills, toss the sliced bell pepper, zucchini, and red onion with olive oil, salt, and pepper to coat evenly.
- Grill the Vegetables: Add the seasoned veggies to the grill and cook for about 5-7 minutes, turning occasionally until they are tender and have grill marks.
- Serve: Plate the grilled chicken breasts alongside the charred vegetables and enjoy the fresh, sweet, and tangy flavors.
Notes
- Marinate the chicken for longer (up to 2 hours) for even more flavor infusion.
- Use a meat thermometer to ensure chicken is cooked safely without drying out.
- Feel free to substitute veggies like asparagus or mushrooms based on preference.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
