My go-to healthy meal during the Summer is grilled chicken with grilled veggies. It is so easy and so delicious that I usually make this a couple times a week. If you don’t have a grill basket for vegetables then stop what you are doing and go get one right now! I buy mine from World Market, but you can get them pretty much anywhere. Earlier in the week I had bought a couple of HUGE zucchini from the market and a couple other local vegetables and they needed to be cooked last night so I decided to grill them all and I had an idea for the leftovers……….FRITTATA! Below is my recipe or grilled chicken and veggies (don’t judge bc it is so easy) and then I will add the leftover frittata recipe that I found on Foodnetwork Fans Blog. Have a great weekend!
Grilled Chicken & Veggies
- 2 boneless skinless chicken breasts
- Olive Oil
- Salt & Pepper
- 2-4 Zucchini (depending how large)
- 2 yellow squash
- 1 large onion
- 1 lemon
- 3-4 cloves garlic
Turn grill on and let it get hot. Meanwhile slice zucchini and yellow squash really thin and place into large container. Peel and quarter onion. Separate the onion strips and add to the squash. Drizzle veggies with EVOO and add juice of lemon, salt/pepper, and grated garlic. Put lid on container and shake til your hearts desire. Spray veggie basket with olive oil and place on grill. Add veggies and close grill.
Every 5 minutes or so check on vegetable and stir (or shake) to turn. Brush or spray chicken with olive oil and sprinkler with salt and pepper. When veggies are 3/4 to being done (we burn ours bc we like it that way) add chicken to greased grill. Flip when needed and you are done!
- 1 1/2 cups of leftover veggies
- 8 eggs
- 3 Tbsp. water or milk (milk)
- 1 cup grated cheddar or blended cheese – you could even experiment with swiss or other types of cheese (Extra-Sharp Cheddar)
- 1 onion, diced (omitted since it was already in our veggies)
- salt/pepper as desired
- butter or olive oil as desired (spray olive oil)
- Can also add herbs or seasoning mix as desired (Cavendar’s, salt/pepper, chili powder, garlic powder, and oregano)
- Add a dash of hotsauce for a kick if you want
Preheat the oven to 400°.
In a 12-inch non-stick, ovenproof pan, saute the onion in butter or olive oil until translucent. Beat 8 eggs and water/milk in a bowl. Add cheese and seasonings to eggs. Mix the leftover veggies (you may want to chop them up a bit if they are large pieces) in the onions to reheat. Add the egg/cheese mixture to the non-stick pan & veggies. Stir eggs, cheese, onions, and veggies to combine. Once mixed evenly put the pan in the oven for approximately 20 minutes or until the top is golden brown and the eggs are cooked through. Remove from oven, let cool for about 5 minutes and enjoy!