Marinade for chicken and vegetables recipes - Main course

Author: Kari Stalker  

These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. Marinated Grilled Chicken Breasts and Veggies recipe A healthy stir fry with marinated chicken breast and loads of fresh vegetables.

Marinated Chicken & Vegetables Sheet Pan (low carb)

Marinated Chicken & Vegetables Sheet Pan (low carb)
If you are looking for a quick and easy dinner, try this marinated chicken & vegetable sheet pan dinner. Marinate the chicken overnight, cut your veggies and you are ready to go.
Provided by: Denise
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 lb chicken breast, cut in pieces
  • 1/4 cya soy sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, grated
  • 2 teaspoons Swerve sweetener
  • 1 teaspoon apricot jam
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, crushed
  • 4 cups vegetables, cut up into pieces
  • salt & pepper to taste
  • 4 cups vegetables chopped (I used radishes, asparagus, mushrooms, broccoli, peppers, etc)
Nutrition:
  • Calories: 354 kcal
  • Serving Size: 1 serving
How to cook:
  1. Then night before, chop vegetables and store in the refrigerator. Prepare the marinade and pour into a large ziplock bag along with the chicken and marinated over night.
  2. When ready to eat, preheat oven to 400 degrees F.
  3. Toss the vegetables in the olive oil, garlic, salt and pepper.
  4. Spray a large cookie sheet with cooking spray. Spread out the vegetables on the tray and then add in the chicken but discard the excess liquid in the bag.
  5. Bake for 15 minutes, then flip the chicken and vegetables. Bake for another 10 - 15 minutes until the chicken is done.
  6. Serve as is or with rice.
Notes: Healthy Honey-Soy Stir Fry Marinated, Marinade · 1 teaspoon red pepper flakes · ½ cup soy sauce · 3 tablespoons sesame oil · 3 tablespoons honey · ¼ cup lemon juice · 1 tablespoon ginger ·

Vegetable CHICKEN MARINADE #37 Recipe by Always Yummy!

Lay the parsley, garlic, chopped veggies, black and red pepper, ground paprika, salt, coriander
Duration: 2:10

Marinated Grilled Chicken Breasts and Veggies

Marinated Grilled Chicken Breasts and Veggies
Marinated Grilled Chicken Breasts and Veggies recipe
Provided by: Liz DellaCroce
Total time: 60 minutes
Cook time: 20 minutes
Prep time: 40 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 4 Chicken Breasts
  • 2 Red Peppers (Cut into 4 large flat pieces)
  • 1 Yellow Squash (Trimmed, cut length wise)
  • 3 tbs extra virgin olive oil
  • 3 tbs Soy Sauce
  • 2 tsp Dry Mustard
  • 3 tbs Balsamic Vinegar
  • 3 tbs Worcestershire Sauce
  • 2 cloves garlic (grated)
  • 2 tbs Lemon Juice
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 4 tbs Fresh Parsley (chopped)
Nutrition:
  • Calories: 288 kcal
  • Carbohydrate: 10.4 g
  • Protein: 36.4 g
  • Fat: 12.6 g
  • Saturated Fat: 1.4 g
  • Cholesterol: 90 mg
  • Sodium: 622 mg
  • Fiber: 1.6 g
  • Serving Size: 1 serving
How to cook:
  1. Wisk together the marinade ingredients - olive oil through parsley and place ⅔ in one zip-loc bag and the remaining ⅓ in another zip-loc bag.
  2. Add chicken to one bag and veggies to the other.
  3. Marinade for 30 minutes or longer.
  4. Pre-heat grill to high and clean off.
  5. Grill chicken breasts first, about 5-7 minutes pers side turning once.
  6. Add veggies when you flip the chicken. Red peppers will take the longest to cook, about 3 minutes per side. Squash only 2 minutes per side.
  7. Serve immediately.
Notes: Sheet Pan Balsamic Chicken Veggie Bake, The first step is to marinate the chicken. · Next, chop the broccoli, carrots, mushrooms, and onion. · Spread the veggies on the sheet pan and

Stir Fry Marinade Chicken with Vegetables

Stir Fry Marinade Chicken with Vegetables
A healthy stir fry with marinated chicken breast and loads of fresh vegetables. It's tossed together in a honey-soy sauce and served with rice or noodles. A great 30-minute meal!
Provided by: Sara Ayesh
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 21
Ingredients:
  • 2 large boneless skinless chicken breasts (cut into 1 inch cubes)
  • 1 tsp red pepper flakes
  • 1/2 cup soy sauce
  • 3 tablespoons sesame oil
  • 3 tablespoons honey
  • 1/4 cup lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup sliced water chestnuts
  • 1 green bell pepper (sliced)
  • 1 yellow onion
  • 1 cup baby corn (chopped)
  • 1/2 cup shredded carrots
  • 1/2 cup button mushrooms (sliced)
  • 1 cup chopped broccoli florets
  • 3 green onions (sliced)
  • 2 cloves garlic (sliced)
  • 6 tablespoons canola oil (divided in half)
  • 2-3 cups vermicelli rice noodles or brown rice for serving
How to cook:
  1. Cube the chicken and place in a shallow dish.
  2. In a mixing bowl combine all marinade ingredients and whisk well.
  3. Pour 3/4 of the marinade over the chicken and reserve the rest for later.
  4. Cover the chicken with saran wrap and place in the fridge for 2 hours up to overnight.
  5. When you are ready to cook the stir fry, remove the chicken from the fridge and prepare the vegetables.
  6. Slice all the veggies roughly the same size and place in a large mixing bowl.
  7. Begin cooking the chicken by heating your large saute pan over medium high heat for 3 minutes.
  8. Add in 3 tablespoons of canola oil then sprinkle in a bit of minced garlic.
  9. If it begins to sizzle immediately, it's ready. Add the chicken and space it out evenly in the pan.
  10. Do not touch for 1 minute. Let it brown on this side.
  11. While that cooks for one minute, begin to prepare the noodles or rice according to the package directions.
  12. Afer 1 minute, gently begin to toss the chicken and cook for about 8-9 minutes until cooked through.
  13. Remove the chicken and place on a plate to rest, then carefully wipe out the pan to cook the vegetables.
  14. Repeat the process of heating the pan over medium high heat for 3 minutes.
  15. Add 3 more tablespoons of canola oil and a pinch of sliced green onion from your veggie bowl.
  16. If the onion begins to sizzle, it's ready. Add the veggies in.
  17. Toss occasionally for 3-5 minutes.
  18. Pour the remainder of the marinade we reserved from earlier into the pan. Cover the pan.
  19. Let cook for 3-5 minutes and toss the vegetables again.
  20. Add the chicken back in and toss together to coat everything in the sauce.
  21. Once it is well combined, serve the stir fry over rice or noodles and garnish with a little more green onion. Enjoy!
Notes: Grilled Chicken and Vegetables Recipe, GRILL DIRECTIONS: In large resealable food storage plastic bag, combine lemon juice, 1 tablespoon of the oil, garlic, salt, basil and pepper; mix well.

Grilled Chicken Kabobs

Grilled Chicken Kabobs
These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven!
Provided by: Sara Welch
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • 1/4 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 1 red bell pepper (cut into 1 inch pieces)
  • 1 yellow bell pepper (cut into 1 inch pieces)
  • 2 small zucchini (cut into 1 inch slices)
  • 1 red onion (cut into 1 inch pieces)
  • 1 tablespoon chopped parsley
Nutrition:
  • Calories: 278 kcal
  • Carbohydrate: 26 g
  • Protein: 27 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 72 mg
  • Sodium: 420 mg
  • Fiber: 2 g
  • Sugar: 21 g
  • Serving Size: 1 serving
How to cook:
  1. Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
  2. Whisk to combine.
  3. Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
  4. Cover and refrigerate for at least 1 hour, or up to 8 hours.
  5. Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
  6. Thread the chicken and vegetables onto the skewers.
  7. Cook for 5-7 minutes on each side or until chicken is cooked through.
  8. Sprinkle with parsley and serve.
Notes: Grilled Chicken With Vegetables, Use a marinade – A marinade is a great way to add flavor and moisture to your meat. It can be as simple as olive oil, lemon juice and garlic or
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