Go Back
Grilled Mediterranean Chicken

Healthy Grilled Mediterranean Plate

Print Recipe Pin Recipe

Ingredients
  

For the marinade:

  • ¼ cup lemon juice
  • ¼ cup grapeseed oil (olive oil is more traditional in Mediterranean dishes, but I ran out)
  • 3 garlic cloves, minced
  • 2 tablespoons dried oregano
  • 1 tablespoon yellow mustard
  • ½ teaspoon coriander
  • ¼ teaspoon turmeric
  • Dash of cinnamon (optional)

Ingredients:

  • 2 chicken breasts, skinless, boneless
  • 1 eggplant, sliced
  • 1 red pepper, cut into large chunks
  • 1 yellow pepper, cut into large chunks
  • ½ of a red onion, cut into wedges or rings (however best you like grilled onion)
  • 1 zucchini, sliced
  • ½ pint of grape tomatoes, halved (you can use your favorite kind of tomato)
  • Salt and pepper to taste
  • Additional grapeseed (or olive oil)
  • Feta cheese
  • kalamata olives
  • Parsley for garnish
  • Serve with cooked white rice (or your favorite rice), optional

Instructions
 

  • Whisk together all the marinade ingredients into a large bowl. Add the chicken, turning to coat both sides of chicken. Cover the bowl with plastic wrap, and refrigerate for at least 1 hour.
  • When the chicken has about 15 minutes to go, preheat your grill. If you're using your oven's broiler or grill pan on the stove, you can wait to preheat until after you oil up your vegetables.
  • Brush grapeseed (or olive) oil generously over both sides of the cut up veggies. Generously salt and pepper both sides of the veggies as well.
  • Place the chicken on a plate, and discard the remaining marinade. Gently blot both sides of the chicken with a towel, then, generously season both sides with salt and pepper.
  • Grill the chicken and veggies until the chicken reaches an internal temperature of 165 degrees, and the veggies are cooked to your liking.
  • Either on a plate, or a bowl, serve up the chicken and veggies with some rice, feta cheese, kalamata olives, and parsley (all are optional). If you have lemon, squeeze some juice, over everything! Enjoy...

Notes

If you want to add additional flavor to your meal, save about ¼ of the marinade before adding the chicken. Set aside. Once you've platted the meal, drizzle a little of the saved marinade over the chicken and veggies!
I did not painstakingly salt and pepper each side of the halved grape tomatoes (ain't nobody got time for that). Rather I put them in a bowl, drizzled in some olive oil, added a big pinch of salt and pepper, then tossed the ingredients until they were well combined.