Grilled Ranch Chicken Breasts
Herb-Roasted Vegetables
Ingredients
- 6 Tbsp olive oil
- 6 Tbsp Ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 Tbsp chopped fresh rosemary (or 1 tsp dried crushed rosemary)
- 1 tsp garlic salt
- 1 tsp lemon juice
- ¼ tsp pepper
- 6 (7-oz) bone-in, skin-on chicken breasts (or use boneless chicken breasts or thighs)
Instructions
- Stir together oil, Ranch dressing, Worcestershire sauce, rosemary, garlic salt, lemon juice, and pepper in a large zip-top plastic bag.
- Add chicken to marinade mixture in plastic bag; seal bag, and chill at least 45 minutes.
- Preheat grill to medium-high heat. Remove chicken from marinade; discard remaining marinade.
- Grill chicken 15 minutes per side or until no longer pink in center.
Side Dish Ingredients
- 1 eggplant, peeled and cubed
- ¼ tsp salt
- 2 zucchini, sliced
- 1 onion, cut into 8 wedges
- 2 red bell peppers, cut into 1-inch pieces
- 5 Tbsp olive oil
- 1 Tbsp chopped fresh thyme (or 1 tsp dried thyme)
- 1½ tsp garlic salt
Side Dish Instructions
- Sprinkle eggplant with salt; let stand 30 minutes. Pat dry.
- Preheat oven to 400°F. Toss together eggplant, zucchini, onion, bell peppers, oil, thyme, and garlic salt on a foil-lined rimmed baking sheet. Arrange vegetables in a single layer.
- Bake 20 minutes or until vegetables are tender and golden brown, stirring after 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
325
|
142
|
467
|
| Fat (g) | 20 | 12 | 32 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 0 | 9 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 266 | 228 | 494 |
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