Grilled Chicken and Vegetables with Tomato Vinaigrette

This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

Grilled Chicken and Vegetables with Tomato Vinaigrette

Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.

Tips for Grilling Chicken

  1. Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
  2. Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
  3. Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
  4. Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
  5. Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.

Can I make it without a grill?

Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.

If you like this grilling recipe, check out these others:

If you like this chicken and veggie recipe, check out these others:

Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 2

Ingredients

    For the chicken

    For the veggies

    For the Tomato Vinaigrette

    Directions

    • Toss chicken in extra virgin olive oil and spices, set aside
    • Cut veggies and toss in oil and salt, set aside
    • Spray the grill and heat to 350 400 degrees
    • Place the chicken breasts on one side
    • On the other side place a layer of greased tin foil and place the veggies on top
    • Cook for about 7-8 minutes then flip over
    • Cook veggies until desired softness, and cook chicken until fully cooked
    • Make the dressing by combining ingredients in your high-speed blender and blending until smooth
    • Taste and adjust spices as needed
    • Serve with veggies warm or hot over a bed of spinach!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Zucchini Spaghetti with Homemade Meat Sauce

    This Zucchini Spaghetti with Homemade Meat Sauce is a delicious and hearty meal your family will LOVE! It’s low carb, grain-free, gluten-free, and dairy-free if you omit the cheese. The meat sauce is cooked up quickly and is served over lightened up zucchini noodles making for a healthy weeknight dinner!

    meat sauce over zucchini spaghetti noodlesZucchini Spaghetti Recipe

    This Zucchini Spaghetti is ultimate comfort food, but lightened up of course! Zucchini noodles are especially delicious during those summer months when they are abundant and you are looking for clever ways to use them up. Serving them with this quick meat sauce is perfect for an easy weeknight dinner when you are looking for something comforting, flavorful and simple! 

    What I love about this dish is that these days it is easily to find zucchini noodles pre-made in the store, so you can skip the step of spiralizing your zucchinis if you buy them. Additionally this meat sauce is super quick. While yes, traditional meat sauce is simmered for hours, this meat sauce is made specifically for an easy weeknight dinner thanks to the addition of tomato sauce. Look for a good quality brand with no strange ingredients or added sugar.

    homemade zucchini pasta sauceTips for Using and Cooking Zucchini Noodles

    Zucchini noodles are a great healthy and nutrient-dense substitute for regular pasta. Do they taste exactly the same? No, they’re zucchini. But most people who make this swap are happily satisfied to eat the zoodles, as they are known, topped with whatever sauce you are using. Below are some tips on how to best enjoy zucchini noodles!

    1. You can eat them raw! Eating the zucchini noodles while raw will make for the firmest (and not soggy) zucchini noodles. Just toss with a touch of olive oil and salt and pepper before serving with your sauce.
    2. If you are cooking them, don’t overcook them! The longer you cook zucchini noodles the softer and soggy they become! Cook for just a few minutes and stop cooking them before they actually looked cook. The zucchini will continue to cook a bit once they are off heat.
    3. You can drain the noodles a bit before you serve them. Once cooked, set over a colander for a few minutes.
    4. Sauce the noodles after they are cooked!

    zucchini noodles spaghetti with meat

    If you like this classic comfort food lightened up, check out these recipes:

    If you like this zucchini recipe, check out these others:

    Zucchini Linguine with Meat Sauce

    Prep Time 00:00 Cook Time 00:00 Total Time 0:00

    Ingredients

      Zucchini Linguine

      Meat Sauce

      • 1 tablespoon extra-virgin olive oil
      • 2 cloves garlic, crushed
      • 1 onion, chopped
      • 3 large organic carrot stalks, chopped
      • 1 lb. organic grass-fed beef (or ground turkey)
      • 1 15 oz. can organic diced tomatoes
      • 1 15 oz. can organic tomato sauce
      • 1 tablespoon Italian seasoning
      • 2 teaspoons red pepper flakes
      • 1 teaspoon sea salt, more to taste
      • 1 teaspoon freshly ground pepper, more to taste
      • 1 tablespoon fresh basil, more for garnish
      • Optional: Serve with fresh parmesan
      • Optional: Garnish with fresh Basil

      Directions

      1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
      2. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
      3. Add meat to saucepan and let cook until brown and no pink remains.
      4. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
      5. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
      6. In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.
      7. Transfer zucchini noodles to a plate, and top with meat sauce, fresh basil, and parmesan if using. Serve hot.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Oven-Baked Zucchini Fries

      These Oven-Baked Keto Zucchini Fries are low-carb, paleo-friendly, flavorful, and the perfect side dish to any accompany any meal! Serve them with a delicious roasted garlic mayo dipping sauce and you’ll make a zucchini lover out of anyone!

      Paleo and Keto Zucchini Fries with roasted garlic dipping sauceOven Baked Keto Zucchini Fries

      It’s zucchini season: the time of year when everyone is either harvesting bushels of zucchini from their own backyard, or on the receiving end of somebody else’s backyard stash. These easy-to-make zucchini fries are the perfect way to use up your ever growing pile. These zucchini fries are PACKED with flavor and so crispy on the outside. They make the perfect side dish any night of the week, or a really great snack. They’re paleo, gluten-free and keto friendly and will make anyone a fan of zucchini. Serve with the suggested roasted garlic mayo or warm marinara sauce and you’ll be in love.

      Are Zucchini Fries Healthier than French Fries?

      A big yes to this! These low-carb zucchini fries are “breaded” with gluten-free almond flour which is packed with protein. In addition zucchinis have a ton of nutrients including Vitamin B6 and anti-inflammatory phyto-nutrients. Plus, they’re delicious! Zucchini has a way of taking on any flavor it’s baked with, so we made sure to pack in the flavor in the breadcrumbs.

      Zucchini Fries keto on sheet tray

      How to Get Crispy Zucchini Fries

      This recipe is quite easy, but to ensure crispy fries follow these tips:

      1. Make sure to dry off the zucchini after it has been cut. Soggy zucchini means soggy fries.
      2. Bread the zucchini well, and don’t wait too long between breading and baking.
      3. Make sure to pre-heat the oven.
      4. Leave space in between the zucchini fries on the sheet pan to ensure proper crispness.

      Paleo Zucchini Fries with dipping sauce

      If you like this zucchini recipe, check out these others:

      Watch the video: 


      Oven-Baked Zucchini Fries

      Prep Time 00:10 Cook Time 00:25 Total Time 0:35 Serves 3

      Ingredients

        Oven-Baked Zucchini Fries

        Roasted Garlic Dipping Sauce

        Directions

        1. Preheat oven to 425 °F and line a baking sheet with parchment paper.

        3. Cut zucchini into thick slices and pat dry with a paper towel.

        4. In a large mixing bowl, mix almond meal, Italian seasoning, red pepper flakes, garlic powder, salt, pepper, and parmesan if using.

        5. In a separate shallow bowl crack eggs and whisk together.

        6. Dip zucchini strips into egg, then dredge in 'breadcrumb' mix. Make sure they are well coated.

        7. Lay flat on baking sheet. Bake for 25 minutes, flipping half way to ensure even baking until they are golden brown and crispy.

        9. While zucchini fries are baking prepare the roasted garlic dip. Slice the end off the garlic cloves and place in a ramekin or small baking dish. Pour 1/2 teaspoon of extra-virgin olive oil over garlic. Cover with tinfoil and place in the oven with the zucchini fries. Roast the garlic for 20-25 minutes, or until soft.

        7. In a bowl whisk together mayo, roasted garlic, lemon juice, salt, pepper, and red pepper flakes. Taste and adjust seasoning as desired. Place in serving dish of choice and set aside.

        8. Serve the zucchini fries warm with the roasted garlic dip and other dips of choice. I love dipping these in marinara sauce!

        Recipe Notes

        Updated: 3/1/2017

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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        Easy Vegetarian Hot and Sour Soup

        This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

        Close up shot of vegetarian hot and sour soupHot and Sour Soup Recipe

        When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!

        There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

        Easy hot and sour soup in a pot

        What is in hot and sour soup?

        The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

        Our Approach to Hot and Sour Soup

        Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!

        Additional Options for this Easy Soup

        • Add tofu (I generally avoid soy, but occasionally will use non-go tofu if it fits a recipe, like this soup.)
        • Red pepper flakes to add a bit more heat to it
        • If you wanted to add more protein chicken or pork would work well here

        Two portions of cooked Hot and sour soup recipe

        What You Need to Make this Recipe

        • 1 tablespoon avocado oil
        • 5 ounces shiitake mushrooms
        • 1 onion
        • 3 garlic cloves
        • 1” piece ginger
        • 2 large carrot
        • 2 cups shredded brussels sprouts (look for pre-shredded in the produce)
        • 1 small napa cabbage
        • 1 medium zucchini
        • 6 cups chicken bone broth or veggie stock
        • 1 teaspoon fish sauce (optional, leave out for vegetarian)
        • 1 tablespoon arrowroot
        • 1/4 cup coconut aminos (soy sauce substitute)
        • 3 eggs
        • 1/4 cup white vinegar
        • 1 teaspoon white pepper (this is what makes it “hot”)
        • 2 scallions, for garnish
        • Cilantro, for garnish
        • 1 cup firm tofu (optional)
        • Red pepper flakes and salt

        If you like this easy soup recipe, try these others:

        Hot and Sour Soup

        Prep Time 00:05 Cook Time 00:30 Total Time 00:35 Serves 4

        Ingredients

        • 1 tablespoon and 1 teaspoon avocado oil, divided
        • 5 ounces shiitake mushrooms, sliced
        • 1 onion, small dice
        • 1 teaspoon fine sea salt
        • 3 garlic cloves, minced
        • 1” ginger, grated
        • 2 large carrot, cut into matchsticks
        • 2 cups shredded brussels sprouts (see note)
        • 1 cup napa cabbage, finely sliced 
        • 1 medium zucchini, cut into matchsticks
        • 6 cups chicken bone broth or veggie stock
        • 1 teaspoon fish sauce (optional, leave out for vegetarian)
        • 1 tablespoon arrowroot
        • 1/4 cup coconut aminos
        • 3 eggs, beaten and whirled in
        • 1/4 cup white vinegar
        • 1 teaspoon white pepper
        • 2 scallions, sliced thin, for garnish
        • Cilantro, for garnish
        • 1 cup firm tofu, drained and diced (optional)
        • Red pepper flakes, to taste 

        Directions

        1. Heat a large heavy bottomed pot over medium high heat and add oil.
        2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
        3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
        4. Add garlic and ginger, cook 1 minute.
        5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
        6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
        7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
        8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
        9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
        10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

        Recipe Notes

        1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
        2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        Lemon Parmesan Chicken with Zucchini Noodles

        This Lemon Parmesan Chicken with Zucchini Noodles is a perfect easy weeknight meal that comes together quickly and is packed with flavor! It’s a fabulous chicken zucchini pasta recipe that is light, low carb, and so yummy. Made in partnership with Green Giant and their new Veggie Spirals!

        Chicken Lemon Parmesan

        Lemon Parmesan Chicken with Zucchini Noodles

        I am so excited to partner with Green Giant today and to work with their new Veggie Spirals for this dish! If you’re busy like the rest of us, these veggie spirals are a perfect swap-in for traditional pasta and are super convenient! You don’t need to grab your spiralizer and your veggies, it’s all ready to go for you!

        Lemon Parmesan Chicken Recipe with Veggie Noodles

        Green Giant Veggie Spirals™ are made with only the vegetable, are naturally gluten-free, and come without sauce or seasoning, so you can prepare them just the way you like! They come in beet, butternut squash, carrot, and zucchini and are great for throwing together a quick and healthy meal. I know my non-cooking hubby will be pulling these out of the freezer when he has to cook for himself!!

        These lemon garlic noodles are:

        • Creamy
        • Bright
        • Flavorful
        • Veggie Packed
        • Low Carb
        • A perfect healthy weeknight meal!

        Parmesan Lemon Chicken with Spiralized Zucchini Noodles

        If you like this veggie-packed dinner, try these other spiralized pasta favorites:

        Creamy Lemon Parmesan Chicken

        Watch the video:

        Lemon and Parmesan Chicken with Zucchini Noodles

        Prep Time 00:05 Cook Time 00:15 Total Time 00:20 Serves 2

        Ingredients

        • 2 packages Green Giant Veggie Spirals
        • 1-1/2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
        • 1 teaspoon fine sea salt
        • 1/2 teaspoon ground black pepper
        • 2 teaspoon oil
        • 4 garlic cloves, minced
        • 2 teaspoon dried oregano
        • 2 tablespoon high-quality butter 
        • 2 teaspoon lemon zest
        • 2/3 cup broth
        • 1/3 cup parmesan
        • Lemon slices, for garnish
        • Parsley, for garnish

        Directions

        1. Cook zucchini noodles according to package instructions. Drain well.
        2. Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
        3. To the skillet, add garlic, and cook until fragrant about 30 seconds.
        4. Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
        5. Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
        6. Serve warm over zucchini noodles garnish with parsley and lemon slices.

        Recipe Notes

        • For Whole30, replace butter with ghee and omit Parmesan cheese.
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        This post is sponsored by Green Giant. All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

        Spiralized Healthy Antipasto Salad

        This spiralized Healthy Antipasto Salad is a veggie packed light dinner perfect for using up all of those summer veggies. Instead of the traditional pasta, this salad uses spiralized fresh veggies for a healthy crunch. Paired with your favorite Italian meats and cheese it’s a healthy take on a classic Antipasto.

        Healthy antipastoSpiralized Healthy Antipasto Salad

        Summer is in full-force and by that I mean the best produce EVER. Zucchinis, Summer Squash, Tomatoes. Give me ALL of the summer produce! I just cannot get enough. This Antipasto ‘Pasta’ Salad is the perfect way to use up your summer veggies, plus it is packed with TONS of delicious flavor. I took the classic flavors of an antipasto salad but lightened it up and swapped out some pasta with spiralized veggies. 

        Healthy antipasto salad

        Here is what’s in the Antipasto:

        • Broccoli
        • Zucchini
        • Summer Squash
        • Carrots
        • Red Onion
        • Pepperoni
        • Salami
        • Fresh Mozzarella
        • Roasted Red Pepper

        Can you swap out other veggies?

        You can certainly use whatever veggies you have on hand! I like the mix of crunch and veggies that are softer.

        antipastosalad6

        If you like this lightened up recipe, check out these others:

        If you like this spiralized recipe, check out these others:

        Antipasto 'Pasta' Salad
        Serves 4
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        Prep Time
        20 min
        Total Time
        20 min
        Prep Time
        20 min
        Total Time
        20 min
        For the noodles
        1. 1 large broccoli stem, spiralized
        2. 1 large zucchini, spiralized
        3. 2 yellow squash, spiralized
        4. 2 large carrots, spiralized
        5. 1 red onion, spiralized
        Everything else
        1. 1/2 cup - 1 cup pepperoni
        2. 1/2 cup - 1 cup salami, cubed
        3. 1/2 - 1 cup cup fresh mozzarella
        4. 1/2 cup roasted red peppers
        5. 1/4 cup roasted garlic
        6. 1/2 cup broccoli florets, finely chopped
        Dressing
        1. 3 tbsp extra-virgin olive oil (code LEXI for 10% off)
        2. 1 tbsp Italian seasoning
        3. 1 1/2 tbsp rice vinegar or red wine vinegar
        4. 1/2 lemon, juiced
        5. 1/2 tsp fine pink sea salt
        6. 1/2 tsp freshly ground pepper
        7. Optional: 1/4 - 1/2 tsp red pepper flakes
        Instructions
        1. Using your KitchenAid® Spiralizer Attachment, spiralize veggies and set aside
        2. Chop all meat and additional veggies and place in the bowl
        3. In a separate bowl, whisk together dressing ingredients
        4. Pour over salad
        5. Taste and adjust spices as desired
        6. Serve immediately
        Lexi's Clean Kitchen https://lexiscleankitchen.com/

        antipastosalad5