Mediterranean Chicken And Mixed Vegetable Grill

Category, , , , CuisineDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time16 minsTotal Time31 mins

This Mediterranean mixed grill is the perfect, easy, summer night dinner on the barbecue. Healthy, satisfying and most importantly full of flavour. Switch out the vegetables for any of your favourites; asparagus, mushrooms, eggplant, sweetcorn or more.

 2 chicken breasts, trimmed
 1 l lemon, cut in half
 200 g grams pumpkin, peeled and sliced into 1cm thick slices
 1 capsicum, core and stem removed, quartered
 ½ red onion, sliced into 1cm thick wedges
 1 zucchini, sliced into 1cm thick discs
 100 g grams cherry tomatoes
 2 tbsp tablespoons olive oil
 1 tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper
 1 cup cup fresh herbs finely chopped (basil, mint, parsley or oregano etc)
 100 g grams feta, crumbled
MEDITERRANEAN MARINADE:
 1 l lemon, juiced
 2 tsp teaspoons olive oil
 2 garlic cloves, finely chopped
 ½ tsp teaspoon dried oregano leaves
 ½ tsp teaspoon sea salt
 ¼ tsp teaspoon freshly ground black pepper
1

In a bowl or large ziplock bag, combine the chicken breasts, along with the marinade ingredients. Refrigerate for up to 2 hours.

2

Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

3

Lightly coat the prepared vegetables with olive oil, then season with salt and pepper.

4

Brush the cooking grills clean with a wire brush. Grill the chicken breasts over direct medium heat for 16 minutes, flipping halfway through the cooking time (see tip for chicken doneness information). While the chicken is cooking, grill the vegetables. Grill the pumpkin and capsicum for 10 minutes, flipping halfway through the cooking time. Grill the onion, zucchini and cherry tomatoes for 8 minutes, flipping halfway through the cooking time. Grill the lemon halves cut side down only for 2 minutes until caramelised.

5

Arrange the mixed vegetables and chicken breasts onto a platter. Scatter the chopped herbs and crumbled feta over the vegetables. Drizzle the lemon over the chicken and vegetables then serve.

Tips:
6

To check that the chicken is cooked through, we recommend using a meat thermometer. Once it reaches an internal temperature of 71°C in the centre of the thickest part, remove the chicken from the barbecue and leave to rest for at least 5 minutes, the internal temperature will continue to rise past 74°C which is the safe doneness temperature for chicken.

Ingredients

 2 chicken breasts, trimmed
 1 l lemon, cut in half
 200 g grams pumpkin, peeled and sliced into 1cm thick slices
 1 capsicum, core and stem removed, quartered
 ½ red onion, sliced into 1cm thick wedges
 1 zucchini, sliced into 1cm thick discs
 100 g grams cherry tomatoes
 2 tbsp tablespoons olive oil
 1 tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper
 1 cup cup fresh herbs finely chopped (basil, mint, parsley or oregano etc)
 100 g grams feta, crumbled
MEDITERRANEAN MARINADE:
 1 l lemon, juiced
 2 tsp teaspoons olive oil
 2 garlic cloves, finely chopped
 ½ tsp teaspoon dried oregano leaves
 ½ tsp teaspoon sea salt
 ¼ tsp teaspoon freshly ground black pepper

Directions

1

In a bowl or large ziplock bag, combine the chicken breasts, along with the marinade ingredients. Refrigerate for up to 2 hours.

2

Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

3

Lightly coat the prepared vegetables with olive oil, then season with salt and pepper.

4

Brush the cooking grills clean with a wire brush. Grill the chicken breasts over direct medium heat for 16 minutes, flipping halfway through the cooking time (see tip for chicken doneness information). While the chicken is cooking, grill the vegetables. Grill the pumpkin and capsicum for 10 minutes, flipping halfway through the cooking time. Grill the onion, zucchini and cherry tomatoes for 8 minutes, flipping halfway through the cooking time. Grill the lemon halves cut side down only for 2 minutes until caramelised.

5

Arrange the mixed vegetables and chicken breasts onto a platter. Scatter the chopped herbs and crumbled feta over the vegetables. Drizzle the lemon over the chicken and vegetables then serve.

Tips:
6

To check that the chicken is cooked through, we recommend using a meat thermometer. Once it reaches an internal temperature of 71°C in the centre of the thickest part, remove the chicken from the barbecue and leave to rest for at least 5 minutes, the internal temperature will continue to rise past 74°C which is the safe doneness temperature for chicken.

Mediterranean Chicken And Mixed Vegetable Grill
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