Grilled Chicken & New Potatoes
Ingredients
- 1/4 cup vinegar, cider
- 3 tablespoon mustard, dijon
- 2 clove garlic
- 1 medium lime
- 4 tablespoon honey
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper, ground
- 2 tablespoon olive oil
- 1 pound chicken breast
Serve With
- 2 tablespoon olive oil
- 2 clove garlic
- 1/2 teaspoon thyme, dried
- 1 medium lemon
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 3 medium potato, red
- 4 medium zucchini
- 4 cup watermelon
Instructions
- Prepare marinade the night before: Add vinegar, mustard, minced garlic, juice of lime, honey, salt, pepper, and olive oil to a large zip-lock bag. Cut a few slits into the chicken and place into the bag. Marinate in the refrigerator overnight.
- Preheat grill.
- Whisk together 2 tablespoons of olive oil, minced garlic, thyme, juice of lemon, salt, and pepper. Cut potatoes in half and place into a large mixing bowl along with 1/2 the oil mixture. Toss to coat and then tightly wrap the potatoes in foil.
- Cut zucchini into large chunks and toss with remaining oil mixture; tightly wrap in foil as well, separate from potatoes.
- Place chicken onto grill slats along with foiled potatoes and zucchini. Cook until chicken is no longer pink inside and potatoes have become tender. Watch zucchini carefully since it can cook quicker than the other food and may easily burn.
- Serve chicken and veggies with cubed watermelon on the side.
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Nutrition
Calories: 552kcal | Carbohydrates: 71g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1048mg | Fiber: 6g | Sugar: 33g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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