Prepare to be dazzled. This Grilled Chicken and Vegetables with Red Bell Pepper Sauce is one beautiful, healthy meal! And it is actually pretty easy to make.
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This recipe is loaded with an array of fresh vegetables. And the great thing about grilling veggies is there is very little clean up! After grilling potato ‘nibbles’ (or fingerling potatoes), red onion, corn off the cob, yellow squash, asparagus, and baby bok choy, I toss them all together with fresh arugula and cherry tomatoes!
There is a secret to grilling chicken breasts so they turn out moist and tender. It’s called brining, and it’s as simple as soaking the breasts in salted water!
This Spicy Red Bell Pepper Sauce tastes great on chicken, but I drizzle some on the grilled veggies too. It’s made with roasted red bell peppers, mayonnaise, cayenne pepper, and garlic. To learn to roast your own red peppers click here! To keep this meal low stress, I recommend making the sauce in advance. It can be kept in the fridge for up to a week.
The great thing about this meal is almost all of it is done on the grill. I use a grilling pan for most of the vegetables. The grill pan you choose should have small slits in the bottom so smaller vegetables, like corn, don’t fall through. You can place the asparagus and bok choy right on the grill!
The Finished Meal!
After removing veggies from the grill I toss them with fresh arugula and cherry tomatoes, add a few avocado slices to the chicken, drizzle with the Red Bell Pepper Sauce and honestly, it’s one of the prettiest meals I have ever seen!
The Recipe: Grilled Chicken and Vegetables with Red Bell Pepper Sauce
Tips and what you will need: you will need a good (affiliate link) grill pan. Be sure to read my “How To Grill Perfectly Tender Chicken Breasts Every Time!” blog post so you are well versed on how to achieve a perfectly tender chicken breast.You can find a large wooden serving board here. This recipe is paleo/whole30, gluten free, grain free, dairy free. To learn to roast your own red peppers click here!
A colorful, gluten, grain, and dairy free meal! To keep this meal low stress you can prepare the sauce in advance and be sure to follow the directions below and prep all veggies so they are ready to go when needed.
- 1/3 cup Sea salt (for brining)
- 4 boneless/skinless chicken breasts (pounded and brined see blog post linked above for visual)
- 6 cups water
- olive oil to brush on chicken
- sea salt
- 1 cup potato 'nibbles' or fingerling potatoes, if you can't find them use small 'new' potatoes
- 1 red onion, peeled, cut in half, the quarter each half
- 1 small yellow squash, summer squash or small zucchini, diced
- 2 cobs corn, kernels shaved off with knife
- 1 small bunch asparagus, trimmed and brushed with olive oil and sprinkle with sea salt and pepper
- 2 baby bok choy, cut in half, brush with olive oil and sprinkle with sea salt and pepper
- 1 cup cherry tomatoes, halved (any combination of colors)
- handful arugula
- avocado slices, (optional)
- 1/3 cup olive oil, approximately
- 1/2 cup chopped roasted red bell peppers (from a jar or see link above to make your own)
- 3/4 cups good quality mayonnaise
- 1 tablespoon minced garlic
- one generous pinch sea salt
- 1/8 teaspoon cayenne pepper
- a little olive oil if needed for thinning
Place 6 cups water and 1/3 cup sea salt in a large bowl and stir
Place chicken breasts one at a time between folded parchment paper or plastic and pound with a rolling pin until uniformly thick, about 1/2"-3/4" thick. (see blog post linked above for visual)
Place breasts in salt water for 30 minutes.
Prepare veggies. When water boils, add potatoes and cook just until soft, but still firm. Remove from water and set aside. While potatoes cook, make sauce
Combine all the ingredients in a food processor or blender, and process for 30 seconds. Scrape down the sides rubber spatula, and process for 30 seconds longer. If needed, thin with a little olive oil. Store in an airtight container in the refrigerator for up to 1 week.
Make sure grill is clean and wipe with coconut oil or spray. Preheat grill to 425 degrees.
Place prepared onions into a large bowl, drizzle lightly with olive oil and toss with a little salt and pepper. Pour onions into grill pan, set aside. In same bowl used to prepare onions, add boiled potatoes, corn, and squash. Drizzle with olive oil, sprinkle with sea salt and pepper. Set aside.
Place grill pan with onions on heated grill. Close lid. Cook for five minutes, stirring occasionally.
Remove breasts from brine, pat dry with paper towels.
Brush with olive oil and season with salt and pepper.
Add mixed veggies to grill pan and place chicken breasts on grill. Close lid. Cook for 5-6 minutes, then turn breasts. Add prepared bok choy and asparagus to grill. Cook for 5-6 minutes, turning halfway through cooking time. Remove all food from grill. Place a handful of arugula and cherry tomatoes into the same bowl you used for the veggies, then pour warm grilled veggies into bowl and toss. Pour onto serving platter. Place breasts next to veggies, top with sauce and avocados if desired. Serve!
MAY I PLEASE ASK A LITTLE FAVOR?
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OH gosh – I want that dressing and sauce!!! YUM!
Linda this is gorgeous! What a beautiful spread!
Linda, this recipe looks amazing! Going to make it this week! Thank you for the recipe. Photo and food presentation are fabulous.
Thanks Ilona! That sauce is yum!
This sounds sooo good! I would love to try that sauce. It all looks amazing.
– Cait | https://www.prettyandfun.com
Oh my! That looks delectable. I can’t wait to try these sauces.
This looks delicious! That sauce looks amazing too! 🙂
Thank you for this! Looks so healthy and yummy 🙂
This looks so tasty and fresh! I’ve never thought to grill all the veggies before putting them on a salad. So yummy:)
This looks delicious! I love the addition of all of the veggies! That sauce looks amazing too!
This looks like an amazing dinner! I love all the colors.
I can’t wait to try this! This meal is right up my alley!! Great recipe!!
I haven’t seen those sauces before but I’ll have to try to find them because that Red Bell Pepper Sauce sounds really good!
this looks amazing! and you’re right, it’s so pretty. I’m gonna try and find this at the store tonight!
Wow! This whole meals looks fabulous! Nice collection of dressings. I’ll have to look for them or order a few online!
Oh, this grilled chicken and veggie recipe looks so good and something I know I’d love! Thank you for sharing your recipe!
Oh my gosh this looks incredible!!! your recipes are always so mouth watering.
This sounds so good and healthy! Love the sound of that red bell pepper sauce.
Woooooow, this sounds and looks incredible! I have never heard of these sauces…I’ll have to look for them at the co-op. And I never take the time to brine my chicken breasts…perhaps I should!
Thanks for the great recipe (and drool-worthy pictures, too)! 🙂
Grilled or roasted veggies are our go to in the summer time. That red pepper sauce would make everything taste so much better.
Love how simple yet how well executed this process is…all the pieces playing out to come together so beautifully. Grilled veggies epitomize summer. This is glorious.
I’ll be over for dinner!
I;ll set a place!
Wow- I am absolutely saving this to try out later! I love roasted red peppers. <3
That looks amazing. Your food photography is so stinking gorgeous!
Thanks Chelsea! This one was fun to shoot!
Yum! This sounds delicious! My husband would definitely love this 🙂 Gorgeous images as well!
This looks so yummy! I love trying new ways to add flavor and veggies to a chicken dish to keep things interesting. Thanks for sharing. Can’t wait to check out the tips for grilling juicy chicken.
Yum! Your photos are great…I wish that gorgeous platter was on my table right now! Definitly going to keep my eye out for those sauces! Thanks for sharing!
I FOR SURE need to get on the brining wagon.
oh my gosh, I could eat ALL OF THAT! That looks absolutely amazing!! And so healthy, too. It’s hard to perfect that combination.
What a gorgeous meal – healthy and full of so much flavor!
This looks so amazing!! I’m printing the recipe now!
That photo of the grilled vegetables looks amazing! I love the idea of grilled bok choy! I’ll have to try that out. The finished product looked beautiful (and delicious).
Thank you Zach!
Beautiful plate!! Now I’ll have to add this to my lunch menu! 🙂
This looks divine! And bonus points for it being a dish both the husband and I would enjoy 😀
This looks so good! I’m totally drooling right now. haha. I bet this has so much flavor! I’m going to try this recipe out this weekend. 🙂
Oh my goodness! That looks so delicious. I’m going to have to try this at home. The photos are amazing too btw.
This looks amazing!! How fun to celebrate the bounyt of the vegetable garden!
omg! this looks delicious! I must try this sauce ASAP!
All those grilled veggies just look like perfection the way you have them plated.