Chicken with Grilled Vegetables

This has to be the most colorful recipe I’ve ever made.  The picture doesn’t do it justice.


This isn’t much of a recipe, but I wanted to share it.  It’s so easy, freezer friendly and tastes delicious!  It’s also a great way to use up some of those extra vegetables wondering around your fridge.

Chicken with Grilled Vegetables

This recipe is easy to make, colorful and perfect for wraps. It freezes and re-heats well making it a go-to dish!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 4 in chicken breasts cut small pieces
  • 1 medium red onion
  • 1 small eggplant
  • 3 plum tomatoes or grape tomatoes
  • 1 medium green bell pepper
  • (zucchini and mushrooms optional)
  • Italian dressing
  • olive oil
  • salt
  • pepper


  1. Pre-heat oven to 400F
  2. Marinade chicken in Italian dressing for 1-2 hours or overnight
  3. Generously coat diced vegetables with olive oil, salt and pepper
  4. Spread vegetables on large baking sheet and roast in oven for 1 hour
  5. Cook chicken pieces for 30 minutes
  6. Combine chicken and vegetables and serve warm.

Recipe Notes

In freezer bag, combine chicken and Italian dressing. In second freezer bag combine all diced vegetables, olive oil, salt and pepper. Freeze both bags clipped together. To serve, thaw both bags in fridge overnight. Bake as instructed above.

Until next time,