Grilled Ranch Chicken Breasts
Herb-Roasted Vegetables
Ingredients
- 3 Tbsp olive oil
- 3 Tbsp Ranch dressing
- 1½ Tbsp Worcestershire sauce
- ½ Tbsp chopped fresh rosemary (or 1 tsp dried crushed rosemary)
- ½ tsp garlic salt
- ½ tsp lemon juice
- ⅛ tsp pepper
- 3 (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 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
- ½ eggplant, peeled and cubed
- ⅛ tsp salt
- 1 zucchini, sliced
- ½ onion, cut into 8 wedges
- 1 red bell pepper, cut into 1-inch pieces
- 2½ Tbsp olive oil
- ½ Tbsp chopped fresh thyme (or 1 tsp dried thyme)
- ¾ 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 pepper, 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 | 3 | 3 | |
| 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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