Grilled Chicken and Shrimp with Summer Vegetables

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Grilled Chicken and Shrimp with Summer Vegetables
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Health Score:
Health Score
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 51 min.
Ready in
Calories:
503
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein43.48 g(44 %)
Fat24.75 g(21 %)
Carbohydrates30.24 g(20 %)
Sugar added12.93 g(52 %)
Roughage5.05 g(17 %)
Vitamin A110.29 mg(13,786 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.26 mg(11 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.22 mg(20 %)
Niacin18.76 mg(156 %)
Vitamin B₆0.94 mg(67 %)
Folate48.85 μg(16 %)
Pantothenic acid1.23 mg(21 %)
Biotin3.11 μg(7 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C132.09 mg(139 %)
Potassium915.05 mg(23 %)
Calcium111.78 mg(11 %)
Magnesium80.93 mg(27 %)
Iron2.9 mg(19 %)
Iodine2.15 μg(1 %)
Zinc2.35 mg(29 %)
Saturated fatty acids3.85 g
Cholesterol180.26 mg
Author of this recipe:
How healthy are the main ingredients?
Orange juicesaltChicken breastzucchinilemonrosemary

Ingredients

for
8
For Marinated Chicken Breasts and Shrimp
2
onions (peeled and finely chopped)
4 tablespoons
2 tablespoons
fresh Orange peel (grated)
2 tablespoons
4 tablespoons
¾ cup
6 tablespoons
salt (to taste)
freshly ground Black pepper (to taste)
Tabasco sauce (to taste)
8
16
jumbo shrimp (peeled and deveined with tails intact)
For Grilled Vegetables
3 cups
zucchini (rinsed; trimmed and sliced)
16 ounces
red Bell pepper (rinsed; trimmed; seeded and cut into large strips)
16 ounces
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
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.