Grilled chicken and veggies

Grilled Chicken and Veggies

Pull out the BBQ, grill some chicken and veggies this season.


  • 2 frozen chicken wings, grilled
  • 5 spears asparagus
  • 1 cup yellow and red bell peppers, fried
  • 1 tsp. coconut oil
  • Italian seasoning, sprinkled

Makes 1 serving


  1. Defrost chicken wings and grill on BBQ for 15 minutes, until cooked.
  2. On a cutting board, cut bell peppers into moons, and cut asparagus in half.
  3. In a medium sized frying pan, add coconut oil, and veggies. Fry for 10 minutes, until golden brown.
  4. Sprinkle Italian seasoning on chicken wings and serve.

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Nutrition facts

Per Serving

  • calories: 378
  • cholesterol: 134mg
  • dietary fiber: 4.5g
  • potassium: 803mg
  • protein: 47.2g
  • saturated fat: 7.1g
  • sodium: 136mg
  • sugars: 6.1g
  • total carbohydrates: 10.2g
  • total fat: 16.1g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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