Grilled Spiced Chicken and Vegetables

A great low carb meal to serve.

October 24, 2012

Serves: 4
Prep:   15min
Cook:   20min
Total:   35min

  • 3 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp minced garlic
  • 1 tbsp sweet paprika
  • 2 tsp organic olive oil
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1 1/2 lb boneless, skinless chicken breasts
  • 3/4 lb med zucchini, cut lengthwise into 1/4"-thick slices
  • 3/4 lb sm eggplant, cut into 1/4"-thick slices
  • 3/4 lb mini sweet peppers
  • 3/4 lb red onion (1 med), sliced




1. Whisk parsley, garlic, paprika, oil, cumin, cinnamon, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to form a paste. Rub paste all over chicken. Cover and chill 15 minutes.

2. Coat grill grate lightly with oil and heat grill to medium heat. Lightly coat vegetables with olive oil and toss with 1/2 teaspoon each sea salt and black pepper. Put in grill pan.

3. Grill vegetables and chicken, turning, until golden brown and cooked through, 7 to 10 minutes for vegetables and about 17 minutes for chicken.

4. Transfer the vegetables to a platter. Let chicken rest 5 minutes before slicing. Arrange on serving platter with vegetables.

Nutritional Facts per serving

Calories                270.1 cal
Fat                        7.5 g
Saturated fat        1.4 g
Cholesterol           108.9 mg
Sodium                 502.9 mg
Carbohydrates     11.6 g
Total sugars          5.1 g
Dietary fiber          4.2 g
Protein                  38.4 g

Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Andrew Mccaul

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