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!
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