Grilled Rosemary Chicken and Mediterranean Vegetables
Savour the flavours of summer with this easy, healthy and delicious Grilled Rosemary Chicken and Mediterranean Vegetables.
Servings: 4 servings
Ingredients
For the Vinaigrette:
- ¼ cup extra-virgin olive oil
- 1/8 cup red wine vinegar
- Zest of 1 lemon
- 1/8 cup lemon juice
- 1 teaspoon finely chopped fresh oregano leaves
- 1 teaspoon finely chopped fresh parsley leaves
- ½ teaspoon onion powder
- ½ teaspoon dry parsley
- ¼ teaspoon chile flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
For the Mediterranean Vegetables:
- 1 zucchini cut in half lengthwise
- 1 red bell pepper cut into quarters
- 1 yellow bell pepper cut into quarters
- 1 red onion sliced into thick discs
- 10-12 asparagus spears bottom ends trimmed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly-cracked black pepper
- ¼ cup unsalted toasted slivered almonds
- 1 cup labneh optional, for serving
For the Rosemary Chicken:
- 2 8- ounce chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
Instructions
For the Vinaigrette:
- In a mason jar, combine the olive oil, red wine vinegar, lemon zest, lemon juice, fresh oregano, fresh parsley, onion powder, dry parsley, chile flakes, salt and pepper. Seal with a lid and shake well until emulsified. Taste for seasoning and adjust with salt, pepper, vinegar or lemon juice as desired. The vinaigrette can be refrigerated for up to 5 days. Remove from the fridge 20 minutes before use.
For the Mediterranean Vegetables:
- Preheat the Traeger Grill to 500F (if using the ModiFire SearGrate, preheat to 475F).
- Slice the zucchini in half lengthwise and use the tip of the knife to score the flesh in a crosshatch pattern. Lightly season the flesh of each zucchini half with salt and place them on a sheet of paper towel, cut-side down, for at least 15 minutes. This will help drain excess moisture and season the vegetable.
- On a tray, combine the red bell pepper, yellow bell pepper, onion, asparagus and zucchini. Drizzle with olive oil and season with salt and pepper. Carefully toss everything to coat.
- Transfer the vegetables to the grill and cook until grill marks form, around 6 minutes. Flip and cook the other sides until grill marks form and the vegetables are tender yet still a little crisp, around 6 more minutes.
- Roughly chop all of the vegetables into equal-sized pieces. Transfer the chopped vegetables to a bowl and pour over ¾ of the vinaigrette, reserving some for serving. Toss the vegetables to coat, taste for seasoning and adjust with salt and pepper as desired. Cover with foil until ready to serve.
For the Rosemary Chicken:
- In a bowl, combine the chicken, olive oil, rosemary, smoked paprika, salt and pepper and toss to coat. Cover and refrigerate 4 hours to overnight.
- Preheat your Traeger Grill to 500F (if using the ModiFire SearGrate, preheat to 475F).
- Transfer the chicken to the grill and cook until grill marks form, around 6 minutes. Flip and cook the other side until grill marks form and the thickest part of the breast registers 160F. Transfer the chicken to a board, cover loosely with foil and let them rest at least 5 minutes before slicing.
- To serve, spread a layer of labneh, if using, onto a plate. Top with the Mediterranean Vegetables and Rosemary Chicken. Garnish the vegetables with toasted almonds and drizzle with some of the reserved vinaigrette.
Video
Nutrition
Calories: 541kcal | Carbohydrates: 13g | Protein: 23g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 1422mg | Potassium: 770mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2343IU | Vitamin C: 110mg | Calcium: 111mg | Iron: 2mg