High-Protein Herb-Marinated Chicken Thighs with Grilled Vegetable Salad is a fresh and healthy salad. It has basil, olive oil, parsley, lemon juice, chicken breast, eggplant, zucchini, corn, and seasonings. This dish doesn’t have cheese and cream, so it is good for dairy-free diet. This salad is enriched with proteins, fat, and fiber, which makes it healthy for this diet. This salad stores well, perfect for making in advance. High-Protein Herb-Marinated Chicken Thighs with Grilled Vegetable Salad prepares in 35 minutes, good to make quickly.  Serve this dish with wild rice, Greek yogurt, or roasted asparagus.
STATS:
- Serving Size: 1 chicken thigh with vegetables
- Calories: 345 kcal
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Cuisine: Mediterranean
- Servings: 4
- Course: Main Course
- Diet: High-Protein
EQUIPMENT:
- Food processor
- Mixing bowl
- Grill
- Cutting board
- Tongs
- Knife
INGREDIENTS:
- ½ cup fresh basil leaves
- ½ cup fresh parsley
- 3 tbsp. water
- Three tbsp. olive oil
- Two tbsp. lemon juice
- ¾ tsp. ground cumin
- ¾ tsp. salt, divided
- 4 small chicken thighs
- 1 medium eggplant
- 2 medium zucchini
- 2 ears fresh corn
INGREDIENT NOTES:
BASIL AND PARSLEY:
- Fresh parsley and basil are used to make this dish. Basil leaves will provide the sweet taste and aroma to form the foundation of the herb marinade. Parsley will add the freshness and light peppery flavor.
WATER:
- Use the water to help the herbs blend smoothly to make the marinade. It will form a light consistency to coat the chicken equally. Use the cold water to keep the herbs fresh.
OLIVE OIL:
- It will provide the good fats and boost the flavor of the herbs in the chicken. It will prevent the sticking of chicken on the grill.
CHICKEN THIGHS:
- Chicken thighs are utilized to make the dish, and they are juicier and more flavorful. They will provide an abundance of protein in the dish.
LEMON JUICE:
- Use the lemon juice to make the marinade, and it will brighten the taste and soften the chicken. Squeeze the juice fresh for the good taste and avoid using the bottled juice.
SPICES:
- Cumin and salt are used to make the dish more flavorful. Cumin will add an earthy and warm taste. Salt will boost the dish’s taste.
VEGETABLES:
- Eggplant, zucchini, and corn are utilized to make the dish. They will provide the color, texture, and natural sweet taste in the dish. Grilling will enrich the taste and provide a light smoky flavor.
INSTRUCTIONS:
- Add the parsley, water, lemon juice, basil, olive oil, cumin, and salt to the blender and blend to make it smooth.
- Include the chicken thighs in the vessel and add the herb mixture to the chicken and marinate for around fifteen minutes,
- Apply the olive oil to the vegetables and sprinkle the salt on them.
- Heat the grill on moderate to high flame.
- Add the chicken and grill for five to six minutes on all sides till the internal temperature reaches 165° F.
- Then grill the zucchini & eggplant for three to four minutes till soft and lightly charred.
- Now grill the corn for eight to ten minutes till it gets lightly browned.
- Take out the vegetables from the grill and make the slices of eggplant and zucchini if required, and take out the corn from the cob.
- Combine the grilled vegetables in the sauce & serve the chicken.
SERVING SUGGESTIONS:
GRAINS:
- Quinoa
- Brown Rice
- Wild Rice
- Couscous
- Farro
SALADS:
- Greek Salad
- Cucumber Tomato Salad
- Arugula Salad
- Spinach Salad
- Mediterranean Chickpea Salad
VEGETABLES:
- Roasted Asparagus
- Steamed Broccoli
- Green Beans
- Cauliflower Rice
- Roasted Brussels Sprouts
BREAD & FLATBREAD:
- Whole Wheat Pita
- Garlic Flatbread
- Focaccia
- Naan
- Multigrain Rolls
LEGUMES:
- Chickpeas
- White Beans
- Lentil Salad
- Black Beans
- Cannellini Beans
PROTEINS:
- Grilled Shrimp
- Hard-Boiled Eggs
- Grilled Salmon
- Turkey Meatballs
- Tofu Skewers
SAUCES & DIPS:
- Tzatziki
- Hummus
- Chimichurri
- Lemon Tahini Sauce
- Yogurt Herb Dip
BEVERAGES:
- Lemon Water
- Iced Green Tea
- Sparkling Water
- Cucumber Mint Water
- Unsweetened Herbal Tea
DESSERT:
- Fresh Berries
- Fruit Salad
- Greek Yogurt Parfait
- Grilled Peaches
- Baked Apples
TIPS:
- Marinate the chicken for a long time to provide a deep taste.
- Utilize the meat thermometer to monitor the chicken.
- Make the equal-sized vegetable slices so they grill at the same time.
- Leave the chicken for five minutes, then serve.
STORAGE INFORMATION:
FRIDGE:
- Put the chicken & vegetables in different vessels and store for 4 days.
FREEZER:
- Add the cooked chicken to a different vessel and store it for 3 months.
FAQs:
Will I utilize the chicken breast to make this dish?
- Use the chicken breast to make the dish, and it will cook fast.
Will I cook this inside the house?
- Use the grill pan or cast-iron pan to make this dish.
How to monitor the chicken?
- Use the thermometer to monitor the chicken, and it should reach 165° F.
Will I prepare it in advance?
- Yes, make the chicken and vegetables before the requirement and save them in advance.
NUTRITIONAL INFORMATION:
Calories: 345 kcal
Net Carbs: 10 g
Total Carbs: 14 g
Fiber: 4 g
Protein: 29 g
Total Fat: 18 g
Iron: 2.3 mg
Servings: 4
Calcium: 65 mg
Serving Size: 1 chicken thigh with grilled vegetables
Vitamin A: 0.25 m
Sodium: 420 mg
Potassium: 760 mg
