These Grilled Chicken Veggie Bowls are an easy and healthy dinner option that taste delicious and can be made in a pinch!
RECIPE INDEX
- About this recipe
- Alternatives
- Planet friendly points
- Ingredients
- Recipe steps explained
- Tips
- More fun recipes to try
- Expiration & Storage
ABOUT THESE GRILLED CHICKEN VEGGIE BOWLS
This recipe is such a staple in my house. Its kind of a no brainer go-to during the week or lazy weekend because it’s super healthy and sooo easy. You can zhoozh it up with just about any sauce too! Any meal you can toss on the grill or throw in the oven I would rank as my easiest or simplest recipes and this one is definitely at the top of that list. I actually got the idea from my in-laws who have a Treager. They always would make this when we visited and before we knew it we had it on our dinner list. We also have a Traeger. If you’re looking for a smoker or grill I highly recommend them. It’s a pellet smoker that leaves just the best cleanest flavors with your food. It’s also sooo easy to use. I always feel so cool cooking on it because it looks all high tech and fancy, but in reality it’s just a couple button pushes and maybe a pellet refill to get it started.
ALTERNATIVES
Veggies.
I used broccoli, peppers and zucchini. Feel free to skip one of both and just choose one veggie. You can use what’s in your fridge!
Chicken thighs.
You can use chicken breast. Breasts tend to dry out quicker than thighs. I highly recommend you make sure the breast internal temp does reach 165 F before eating it. What you can do is when you think it’s done and you’re checking the internal temp, just remove it from the grill while you’re checking to prevent the chicken from over cooking. Place it back on as needed. Oh and let the chicken rest for 3-5 minutes to let it’s juices distribute.
Chicken seasoning.
I used Traeger Coffee Rub. This one’s up to you. Use your favorite seasoning. Salt, pepper, paprika and garlic (along with brown sugar if you’d like it a tad sweet) is always a reliable go-to combo if you’re not sure what to use.
Sauce.
This recipe is great again because you use what you have! I used an asian dressing I had in my fridge, though I honestly didn’t think it needed it. A couple classic options I’d recommend are a sweetened balsamic glaze or a fruity vinegar like peach.
Olive oil.
Avocado oil is a great alternate option!
PLANET FRIENDLY POINTS
This recipe is a waste saver. Any veggies that are going bad in my fridge I know I can just throw on the grill for this one. It helps save money and not let any veggies hit the trash bin.
INGREDIENTS
Chicken
- 1 pound of chicken thighs (or chicken breast)
- Your favorite chicken seasoning to taste (I use Traeger coffee rub and pile it up on both sides)
Veggies
- 2-3 cups chopped veggies of your choice, large pieces (I used (1 zucchini, 10 small sweet peppers & 1 cup broccoli)
- Olive oil (light even drizzle)
- Sea salt to taste (sprinkle it over your veggies from a foot or 2 above and move around the veggies to get an even coating while you do)
- Pepper to taste (do the same as you did for the sea salt!)
RECIPE STEPS EXPLAINED
Preheat
Preheat grill to 400F
Cut veggies
Cut up all your veggies. Make them large enough so they don’t fall through the grill grate.
Season veggies
Sprinkle olive oil (just enough to give a light even coat), sea salt (to taste) and pepper (to taste) on your veggies. Move around the veggies with your hands or tongs as you sprinkle to keep the salt and pepper from accumulaing up in one location. TIP: Sprinkle from a 1ft-2ft distance for a more even distribution of the salt and pepper.
Place veggies on grill
Place your veggies directly on the grill. If using mushrooms and/or broccoli I suggest placing on foil. Mushrooms tend to dry out and typically taste better cut up which in that case they’d fall throught the grill. Broccoli’s bushy top half called the crown is delicate and will burn easier giving a harsher burnt flavor. Though if you prefer you’re more than welcome to put them directly on the grill, afterall that is typically what gives the most flavor!
Set timer for 5mins
Set a 5 minute timer for veggies to give them a head start to cook while you season your chicken.
Season chicken
Sprinkle your seasoning of choice over your chicken generously/to taste. If you don’t know what to use I suggest an even thorough coating of each of the following: salt, pepper, garlic, smoked paprika and brown sugar
Chicken on grill & flip veggies
Once goes off put chicken thighs on the grill & set timer for 10mins. Flip your veggies too as best as you can. Note: If using chicken breasts, note they are thicker and may require more cook time. Double check they reach the internal temp of 165F before removing them from the grill. Chicken no matter the cut should reach 165F to ensure a thorough cook through.
Dressing & toppings
While chicken and veggies grill, now’s the time to make your dressing if you’re choosing to! You can also get out/prep any toppings like feta and avocado.
Flip
Flip both chicken and veggies once timer goes off. Set a new timer for 8mins
Remove from grill
Once the 8 minute timer goes off remove the chicken and veggies from the grill
Assemble your bowls and enjoy!
TIPS
- Make sure the veggies are cut large enough so they don’t slip through the grill grate. What you can do is Make them thin but long! If any fall through I just use 2 pairs of tongs to lift the grill grate and grab out the veggies after since they just fall on a foil covered tray. If they land on charcoal or another surface that might change the flavor I wouldn’t grab them, just make them slightly thicker!
- Even cut = even cook!
COMPATIBLE RECIPES
Here’s a couple of sauces that would go great with this recipe!:
EXPIRATION & STORAGE
Good for approx 7 days. Store in the fridge in an air tight container. For reheating, microwave or heat in the oven at 350F. Check in 10 or 5 minute increments. (Check more requently as it gets closer to finishing)
Grilled Chicken Veggie Bowls
Description
An easy dinner go-to with grilled chicken and veggies topped with feta and an optional sauce of your choice.
Ingredients
Chicken
Veggies
Instructions
Preheat
-
Preheat grill to 400F
Cut veggies
-
Cut up all your veggies. Make them large enough so they don't fall through the grill grate.
Season veggies
-
Sprinkle olive oil (just enough to give a light even coat), sea salt (to taste) and pepper (to taste) on your veggies. Move around the veggies with your hands or tongs as you sprinkle to keep the salt and pepper from accumulaing up in one location. TIP: Sprinkle from a 1ft-2ft distance for a more even distribution of the salt and pepper.
Place veggies on grill
-
Place your veggies directly on the grill. If using mushrooms and/or broccoli I suggest placing on foil. Mushrooms tend to dry out and typically taste better cut up which in that case they'd fall throught the grill. Broccoli's bushy top half called the crown is delicate and will burn easier giving a harsher burnt flavor. Though if you prefer you're more than welcome to put them directly on the grill, afterall that is typically what gives the most flavor!
Set timer for 5mins
-
Set a 5 minute timer for veggies to give them a head start to cook while you season your chicken.
Season chicken
-
Sprinkle your seasoning of choice over your chicken generously/to taste. If you don't know what to use I suggest an even thorough coating of each of the following: salt, pepper, garlic, smoked paprika and brown sugar
Chicken on grill & flip veggies
-
Once goes off put chicken thighs on the grill & set timer for 10mins. Flip your veggies too as best as you can. Note: If using chicken breasts, note they are thicker and may require more cook time. Double check they reach the internal temp of 165F before removing them from the grill. Chicken no matter the cut should reach 165F to ensure a thorough cook through.
