Grilled veggies and chicken

This is a perfect summer dinner – simple, healthy and delicious. Serve with rice or chop into smaller pieces and toss for a new twist on chicken salad.

by Emily Richards PH Ec.
203 cal Serves 4
Prep time 0h 15m
Cook time 0h 12m
Total time 0h 27m
Grilled chicken cut into slices on a slate



  1. Step 1

    In a bowl stir together parsley, maple syrup, oil, garlic, curry powder and cayenne. Add chicken and turn to coat evenly; marinate in refrigerator for at least 10 minutes or up to 24 hours.
  2. Step 2

    In another bowl, toss zucchini and peppers with oil, mustard and pepper.
  3. Step 3

    Place chicken and vegetables on greased grill over medium high heat. Close lid and grill for about 5 minutes or until vegetables are slightly charred. Turn over and grill for another 5 minutes or until vegetables are tender and chicken is no longer pink inside.
  4. Step 4

    Place chicken on cutting board and slice thinly if desired. Serve on top of veggies.

Nutritional information

Per serving (1 of 4)

27 g
127 mg
656 mg
Total fat
6 g
Saturated fat
1 g
67 mg
11 g
2 g
7 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.