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Grilled Chicken and Vegetables with Parsley Vinaigrette

I promised you squash this week and squash you shall have! I doubled this recipe and so was able to use up two giant zucchini that were sitting on the top shelf of our fridge. The zucchini is still winning, but at least it didn’t gain any ground that day.

The whole family really, really liked this dish. It was a bit labor intensive, since we don’t have a grill and I have to use our (teeny tiny) countertop grill. But it was definitely worth it. I’ve been so encouraged to see more allergen-friendly recipes showing up in major publications. I love that I can usually find at least one dish in an issue of Martha’s Everyday Foods that I can eat.

If you think my ingredient lists look a little random, with some things specified as organic and others not, here’s the deal. When I put my recipe into my Plan to Eat account, I make sure to note if I need the ingredient to be organic. That way I don’t have to think about it at the store. In general, I follow the “Dirty Dozen” list along with a few other things that I have personal convictions about (meat and corn, for instance). You can feel free to edit the ingredients to reflect your shopping when you import them into your account.

For this dish, I couldn’t find organic chicken cutlets (though I confess, I didn’t look too hard). I just used boneless, skinless chicken breast and cut them in half width-wise to make them nice and thin. It worked great and they cooked up quickly and evenly. I also didn’t want to buy parsley when I had so many other herbs in the garden, so I used basil. It was terrific. Feel free to substitute out the parsley for whatever you have on hand.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Grilled Chicken and Vegetables with Parsley Vinaigrette

Source: Everyday Foods


  • organic red or orange bell peppers
  • 3 tbs extra-virgin olive oil
  • 1 medium zucchini cut lengthwise into 1/4 in strips
  • salt and pepper
  • 1 pound organic chicken cutlets
  • 2 tbs red wine vinegar
  • 2 tbs organic raisins or currants
  • 13 cup marinated artichoke hearts chopped
  • 13 cup fresh parsley chopped


  1. Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 tsp oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 tsp oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
  2. Rub pepper with paper towels to remove skin. Stem, seed, and slice into 1/2 in. strips. In a small bowl, whisk together vinegar and 2 tbs oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or room temp.

** This recipe is being shared on Cybele Pascal’s blog. Click on over for lots more allergen-friendly yumminess.

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