Grilled veggies and chicken

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


2 boneless skinless chicken breasts, about 1 lb (500 g)

2 tbsp (25 mL) chopped fresh parsley

1 tbsp (15 mL) maple syrup

1 tsp (5 mL) canola oil

1 clove garlic, minced

1 tsp (5 mL) mild curry powder or paste

Pinch cayenne

Grilled veggies:

2 zucchini, sliced lengthwise

2 red bell peppers, quartered

2 tsp (10 mL) canola oil

2 tsp (10 mL) Dijon mustard

Pinch freshly ground black pepper

Grilled veggies and chicken

This is a perfect summer dinner - simple, healthy and delicious. Plus it makes great leftovers. Serve with rice or chop into smaller pieces and toss for a new twist on chicken salad.

Preparation Time : 15 min

Cook Time : 12 min

Serves : 4

Nutritional Information

Calories: 203

Protein: 27 g

Total Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 67 mg

Carbohydrates: 11 g

Fibre: 2 g

Sugars: 7 g

Sodium: 127 mg

Potassium: 656 mg


In a bowl stir together parsley, maple syrup, oil, garlic, curry powder and cayenne. Add chicken and turn to coat evenly; marinate in refrigerator for at least 10 minutes or up to 24 hours.

In another bowl, toss zucchini and peppers with oil, mustard and pepper.

Place chicken and vegetables on greased grill over medium high heat. Close lid and grill for about 5 minutes or until vegetables are slightly charred. Turn over and grill for another 5 minutes or until vegetables are tender and chicken is no longer pink inside.

Place chicken on cutting board and slice thinly if desired. Serve on top of veggies.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.

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