Print

Summer Dinner Ideas: Refreshing Recipes for Warm Evenings

Print Recipe

Grilled Chicken with Colorful Vegetables is a healthy and vibrant dish featuring marinated chicken breasts paired with a medley of grilled veggies. Ideal for summer gatherings or quick weeknight meals, this recipe is both delicious and nutrient-packed, making it a perfect choice for any occasion.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced
  • 1 bell pepper, sliced (any color you prefer)
  • 1 cup corn kernels (fresh or frozen)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
  • 1 tablespoon balsamic vinegar
  • 1 cup cooked quinoa or rice (optional, for serving)

Instructions

  1. Preheat your grill or grill pan over medium-high heat.
  2. In a large bowl, drizzle olive oil over the chicken breasts.
  3. Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken. Rub the spices and oil into the chicken until well-coated.
  4. Set the chicken aside to marinate for about 10-15 minutes.
  5. Wash the cherry tomatoes and cut them in half.
  6. Slice the zucchini into rounds or half-moons.
  7. Slice the bell pepper into strips, removing seeds and stem.
  8. If using fresh corn, cut the kernels off the cob; if using frozen, measure out a cup.
  9. Place the marinated chicken on the hot grill. Cook for 6-7 minutes on one side without moving.
  10. Flip the chicken and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
  11. Add zucchini and bell peppers to the grill, cooking for about 4-5 minutes, turning occasionally.
  12. After 5 minutes, add cherry tomatoes and corn to the grill, cooking for 2-3 minutes until warmed through.
  13. Remove chicken and vegetables from the grill and let them rest for a few minutes.
  14. Prepare serving plates. If using quinoa or rice, spoon a portion onto each plate.
  15. Slice the grilled chicken and place it on top of the quinoa or rice.
  16. Arrange the grilled vegetables around the chicken.
  17. Drizzle balsamic vinegar over the dish.
  18. Sprinkle fresh basil on top for added flavor.

Notes

  • Feel free to customize the vegetables based on your preferences or seasonal availability.
  • This dish can be served warm or at room temperature, making it great for meal prep or picnics.

Find it online: https://softtasty.com/summer-dinner-ideas/