When it comes to eating healthy, I love using the grill. I used to hate vegetables. In order to eat them, I had to drench them in Ranch, bread and fry them, or soak them in butter. I started grilling my vegetables and slowly began to love them. Now, I could eat vegetables for every meal. Training your taste buds to like healthy food is easy, but you have to be creative and try out different methods.
After spin class yesterday, I wanted to use up the vegetables in the fridge and make a healthy dinner. Even though I was cooking for one, I wanted to make a ton extra for leftovers throughout the weekend. The grill is awesome for food prepping. Exercise is great, but it’s all about a healthy diet.
The chicken was seasoned with the juice of 1/2 of a lemon, juice of 1/2 of a orange, 3 tablespoons olive oil, 2 garlic cloves, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, 2 tablespoons town sugar, and 1/4 teaspoon garlic powder. In a blender or food processor, puree the ingredients. Let the chicken marinate in the seasoning 30min-6 hours. The longer it marinates, the more flavorfully the chicken will be.
Grease a sheet of tin foil, and lay the chicken on top. Set the tin foil on a heated grill and let it cook thoroughly. Continue to flip. You will want to keep checking on the chicken because it’s easy to overcook chicken on a grill. Overcooked chicken is dry and chewy and no one wants that. As soon as the center is fully cooked, remove the chicken from the grill.
The vegetables will take longer to cook. I make these all the time and sometimes I bake them instead of grilling. In my opinion, grilling makes the vegetables taste so much better. I’m a huge fan of the grill mark taste.
The vegetables were tossed in olive oil, 3 tablespoons brown sugar, and garlic and herb seasoning. The brown sugar gives the vegetables a glazed and crisp texture.
I usually throw my leftover grilled vegetables in my morning omelets or in my afternoon salads.