Food and the City: Spicy Grilled Chicken & Veggie Bowl Yum

May 19, 2015

Spicy Grilled Chicken & Veggie Bowl


I think it goes without saying that one of the greatest things about summer is all of the grilling that goes on. Taking dinner outside and whipping something up that has that smoked, grilled, almost burnt-like flavor. It's divine.


With the weather seriously heating up in NYC lately (no, really. it was 90 the other day), I've been thinking up ways to incorporate more grilling into my weekly meals. 


This dish is not only packed with flavor, the chickens rests nicely on a bed of veggies, giving you the perfect balance of protein and green. Please smother yourself in this tonight.


Spicy Grilled Chicken & Veggie Bowl

serves two
2 large boneless, skinless chicken breasts
1/2 teaspoon seasoning salt (I used Lawry's)
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
pinch of black pepper to taste
2 teaspoons olive oil

assortment of vegetables* I just used a frozen back of broccoli, carrots, and cauliflower.

Combined all of the ingredients besides the vegetables, reserving 1/2 teaspoon of olive oil, in a plastic bag. Mush it all around to evenly coat the chicken breasts in the marinade. Transfer to the fridge and allow the chicken to sit for at least 30 minutes.

Heat your grill to medium-high, and give it a generous spritz of cooking spray. Grill each piece of chicken for 4-5 minutes on each side, or until grill marks appear and meat is no longer pink in the center.

While your chicken is grilling, prepare your vegetables. If you're using a frozen pack as well, just follow the instructions on the back of the package. This typically requires 4-6 minutes in the microwave. If you're using fresh veggies, this may require more time, so be sure to adjust that into your cooking scheduling.

When chicken is nice and grilled, transfer each to its own serving bowl filled with veggies.