Grilled Chicken and Shrimp with Summer Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 51 min.
Ready in
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 38.6 mg | (322 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,464 mg | (37 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 566 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For Marinated Chicken Breasts and Shrimp
- 2 onions (peeled and finely chopped)
- 4 Tbsps olive oil
- 2 Tbsps fresh Orange peel (grated)
- 2 Tbsps fresh Orange juice
- 4 Tbsps lemon juice
- ¾ cup tomato puree
- 6 Tbsps honey
- salt (to taste)
- freshly ground Black pepper (to taste)
- Tabasco sauce (to taste)
- 8 Chicken breasts (halves)
- 16 jumbo shrimp (peeled and deveined with tails intact)
- For Grilled Vegetables
- 3 cups Zucchini (rinsed; trimmed and sliced)
- 16 ozs red Bell pepper (rinsed; trimmed; seeded and cut into large strips)
- 16 ozs orange Bell pepper (rinsed; trimmed; seeded and cut into large strips)
- 1 bunch scallions (rinsed and trimmed)
- 4 fresh lemons (cut into thick slices)
- 3 sprigs fresh rosemary
- 1 bunch parsley (washed and chopped)
- ½ cup olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Marinated Chicken Breasts and Shrimp:
2.
Heat olive oil in a skillet over medium-high heat. Sweat onions until translucent. Add orange zest and juice, lemon juice, tomato puree and honey; simmer for 10 minutes. Season with salt, pepper and Tabasco. Set aside to cool.
3.
Rinse the chicken and shrimp under cold running water and pat dry with paper towels. Divide the cooled marinade in half. Brush both sides of the chicken and shrimp with marinade, cover and refrigerate for 1 hour.
4.
For Grilled Vegetables:
5.
Place prepared vegetables and lemon slices in a large bowl. Drizzle with olive oil and toss to thoroughly coat.
6.
To Grill:
7.
Prepare grill for direct grilling. Preheat grill to medium-high. Brush the grill grate with oil. Arrange the chicken on the grill and cook for about 5 to 8 minutes per side, or until chicken is cooked through and an instant read thermometer inserted in the center of each breast reads 165º F. Chicken should feel firm to the touch.
8.
Using a fish grate grill the marinated shrimp for 2 to 3 minutes on each side. Do not over cook,
9.
Place all the vegetables and lemons in a single layer on a vegetable grate. Grill for 4 to 6 minutes per side, or until tender crisp.
10.
Transfer chicken, shrimp and vegetables to serving platter or individual plates. Serve with garlic bread and your favorite dips if desired.
