Tag Archives: peppers

Grill Chicken Salad with Roasted Vegetables

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Spring won’t quite spring in my neck of the woods, and I have a hard time eating a cold salad when it’s cold.  I need something warm…. enter this salad.  Tender grill chicken, with roasted veggies, perfect for lunch or dinner!

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Just look at the color of those veggies – they make you think spring even when it’s still freezing outside! Red onion, squash and peppers are my favorite veggies to grill or roast.  Lots of times I’ll grill or roast extra, because if you have leftover chicken, you can dice up a little chicken add some the veggies, use a flatout or a couple tortilla and make a barbecue pizza or a Mexican quesadilla! Perfect when you’re looking for a quick meal, and if you’re already grilling or roasting veggies make extras so they’re ready whenever you need them. I had some asparagus that needed using, so it went on the sheet pan with everything else

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Pop all your veggies on a sheet pan, drizzle with olive oil, salt & pepper, roast on 425 for 15-20 minutes and they are done.  Meanwhile, grill marinaded chicken on a grill pan.  I used the same marinade on the chicken as I did in this recipe . When everything is done, drizzle on a Honey Balsamic Vinegar Dressing and you’re done! You might think you don’t need the dressing and it would probably be fine without it, but soooooo much better with it.

Grilled Chicken with Roasted Vegetable Salad


1 lb. chicken breast, cut into 4 pieces

juice of one lime

2 TBSP. olive oil

2 cloves of garlic, roughly chopped

2 green onions, roughly chopped

salt & pepper

Combine everything together and let marinade at least a couple hours, but not more than 6 hours.  Grill on grill pan or outside grill for 5 minutes on each side or until done.

Roasted Vegetables

1 red onion. sliced

2 bell peppers, sliced

2 squash/zucchini, cut into 1/2 inch coins

1 bunch of asparagus, cut into 1 inch pieces

On a large sheet pan, place all the vegetables, drizzle with a 1 TBSP of olive oil, and salt, pepper and toss together. Put in a preheated 425 degree oven and roast for 15 – 20 minutes until everything is tender.


1 TBSP olive oil (Use a little less o.o. than normal because you’re veggies will have a little oil on them, so now it won’t be oily tasting)

3 TBSP Balsamic Vinegar

1 TBSP honey

salt & pepper

Combine everything together in a jar and shake to combine.

In a bowl, add a portion of the veggies, the chicken and drizzle with dressing

Grilled Chicken Fajitas



These fajitas were sooo good and healthy!  The meat was juicy and the peppers and onions were still crisp, plus the smoky taste from grilling everything.  Served on the low carb wrap, that was big but on 80 calories, so it was a total win.  I used just a little pepper jack cheese to top them off and that just tied everything together.


Start out by making a marinade, with Worcestershire sauce, olive oil, garlic, cumin, chili powder, lime juice, salt and pepper.



Divide the marinade in half, half in a bag with the sliced up chicken and keep half in the bowl for the veggies.


Let everything sit in the frig for a few hours. Then on the grill (I used a grill pan) start out grilling the chicken for few minutes, then add the onions & peppers


Then turn the chicken and toss the onions & peppers and cook until the chicken is done and put everything in the veggie bowl



Serve on low carb tortillas and top with a little cheese!

Grilled Chicken Fajitas

1 lb. chicken breast, cut into strips

1 onion, cut into  strips

2 to 3 bell peppers, cut into strips

1/4 cup of olive oil

3 Worcestershire sauce

3 cloves of garlic, minced

juice of 2 limes

1 TBSP Cumin

1 TBSP Chili Powder

1/2 tsp red pepper flakes

salt & pepper

4 low carb tortilla

4 oz. pepper jack cheese (optional)

Put the chicken breast in a zip top bag and in a bowl combine  olive oil, Worcestershire sauce, garlic, lime juice, cumin, chili powder, red pepper flakes, salt and pepper. Pour 1/2 the marinade over the chicken and put peppers and onions in the remaining marinade in the bowl. Refrigerate at least and hour.  In a grill pan or skillet, over medium heat, add the chicken and cook for 3 minutes, then add peppers and onion mixture.  Turn chicken after 5 minutes and toss peppers and onions at the same time. Continue to cook for another 3 to 4 minutes until chicken is done and veggies are starting to soften.  Serve in tortillas and add cheese if using

Philly Chicken Cheesesteaks with Crispy Sweet Potato Fries

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I just love a recipe that can roll over into other meals, that was sort of the whole idea behind this blog, is to make something and then be able to make something else out of it, in as healthy a way as possible.  Like the post about the Strawberry Chicken Salad, the reason this salad can be thrown together in no time is you can have left over chicken from this post, Marinaded Grilled Chicken, and you are going right from one meal to another, which saves you time and money.  Around the holiday’s I always look for recipes that can take your leftovers from the meal and recreate them in a new way and use them up instead of putting them in the freezer, where sometimes I forget them……. yeah it happens.

This is a perfect recipe for this concept, saute up your chicken, peppers, onions, and seasoning, bake off some healthy sweet potato fries, and with the leftover filling for the cheesesteaks, I’ve made quesadilla’s, and a thai chicken flatout pizza, all yummy and different enough that it doesn’t seem like leftovers and face it, if you’re already cooking, why not make extras so you don’t have to cook from scratch every night, a huge time saver.

Here’s the cast of characters:

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Not the total amount I used, but what I could fit into the picture.

1 1/2 lbs chicken breast sliced thinly

2 bell peppers, sliced thinly

1 large onion,sliced thinly

2 TBSP Oregano

Salt and pepper

Whole Wheat Sub Rolls

Slices of Provolone Cheese

2 medium sweet potatoes, sliced in to planks

Chili powder

Olive Oil

Scrub you sweet potatoes well, and slice into planks, placed on a large sheet pan so they are not crowded, then drizzle with Olive oil and sprinkle with chili powder.  I don’t find regular chili powder hot, just a nice flavor.  I have used a Chipotle Chili Powder and that does have a kick to it, so I’d use that sparingly.  Bake in the oven at 425 degrees for 30 to 45 minutes until crispy and brown, turning once halfway through.

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Next take a grill pan or skillet and heat to medium and drizzle in 2 TBSP of olive oil, sprinkle chicken with oregano, salt and pepper and add to pan. Cook for one minute turn and add peppers and onions, and continue to saute until chicken is done. Put chicken mixture in rolls, top with cheese and put in oven with the fries until cheese melts.

From the left over filling I made:

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Barbecue Quesadillas