Barbecued Chicken & Veggies Barbecued Chicken & Veggies

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 1 hour & 30 minutes
  • Portion size 4 servings





In large bowl, combine yogurt, garlic, lemon zest and juice, mustard, ginger, basil, oregano, paprika, salt and pepper. Add chicken, turning to coat. Let sit for 45 minutes.

Preheat barbecue to medium-high heat (about 375°F); grease grill. Place chicken on grill; close lid and cook, flipping once, until no longer pink inside, 12 to 15 minutes. Let stand for 5 minutes before slicing.

Meanwhile, in large bowl, toss peppers, zucchini, onion and olive oil and season with salt and pepper. Transfer to grilling basket and place basket on other side of barbecue; cook until vegetables are tender. Remove from grill and place in large bowl.


In small bowl, combine oil, vinegar, garlic, oregano, lemon zest and juice. Season with salt and pepper. Pour dressing over grilled vegetables; toss to coat. Divide among plates and serve chicken over top.

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 155 mg
  • Protein 30 g
  • Calories 375
  • Total fat 21 g
  • Cholesterol 75 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g
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Lunch & Dinner

Barbecued Chicken & Veggies