Image of Grilled Chicken Breasts on Stir-Fried Vegetables

Grilled Chicken Breasts on Stir-Fried Vegetables

Image of Grilled Chicken Breasts on Stir-Fried Vegetables
  • Get colorful vegetables and easy grilled chicken in under 20 minutes! Green snow peas and julienned red pepper and zucchini combine for a rainbow of good nutrition on a single plate.
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 13 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2


  • 1 small zucchini, julienned
  • 4 oz trimmed snow peas
  • 2 tbsp olive oil
  • 1 red pepper, seeded and julienned
  • 4 4-oz. boneless, skinless chicken breasts
  • 2 tbsp lemon juice
  • 2 tsp low-sodium soy sauce
  • 2 tbsp Garlic & Herb Seasoning Blend
  • 4 oz bean sprouts


  1. Prepare vegetables and set aside.
  2. Preheat grill to medium high.
  3. Brush chicken breast with 1 tablespoon olive oil.
  4. Heat 1 tablespoon olive oil in wok or large skillet over high heat.
  5. Add snow peas and red pepper, toss for 2 minutes, then add zucchini.
  6. Toss for 1 minute before adding bean sprouts and cook for another minute.
  7. Add Garlic & Herb Seasoning Blend, lemon juice and soy sauce.
  8. Heat through for 1 minute.
  9. Meanwhile, cook chicken breasts on grill, 5 to 6 minutes on each side, until juices run clear.
  10. Serve chicken on top of stir-fried vegetables.