WW MEXICAN GRILLED CHICKEN WITH VEGGIES

WW MEXICAN GRILLED CHICKEN WITH VEGGIES

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Juice of 1 lime

For the vegetables:

• 2 bell peppers (red, green, or any color you prefer), sliced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. In a small bowl, mix the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mixture and lime juice all over the chicken breasts. Let them marinate for at least 15 minutes.
3. While the chicken is marinating, prepare your grill to medium-high heat.
4. In a large bowl, combine the sliced bell peppers, red onion, zucchini, cherry tomatoes, minced garlic, and olive oil. Toss them to coat with oil and season with salt and black pepper.
5. Grill the marinated chicken breasts for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Cooking times may vary depending on the thickness of the chicken.
6. While the chicken is grilling, place the vegetable mixture in a grill basket or on aluminum foil, and grill for about 5-7 minutes or until they are tender and have grill marks.
7. Once the chicken and vegetables are cooked, remove them from the grill.
8. Serve the grilled chicken with the veggies on the side. You can garnish with additional lime wedges and fresh cilantro if desired.