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Lime Grilled Chicken with Vegetables and Herb Sauce

Lime Grilled Chicken with Vegetables and Herb Sauce

Chicken, zucchini, corn and cherry tomatoes are grilled and topped with a basil herb sauce in this Lime Grilled Chicken with Vegetables and Herb Sauce. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 40 minutes
Calories 866kcal



  • 1 lime zested and juuiced
  • 3/4 cup basil torn
  • 3 tablespoons safflower oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt


  • 1/2 lime thinly sliced
  • 1/4 cup basil torn
  • 1 tablespoon safflower oil
  • 2 cloves garlic peeled and smashed
  • 1/2 tablespoon soy sauce
  • 1/4 teaspoon ground cumin
  • 1 lb chicken breasts boneless, skinless, cutlets
  • 1/4 teaspoon salt

Grilled Vegetables

  • 2 zucchini cut in half lengthwise
  • 2 teaspoons safflower oil divided
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon cumin ground
  • 2 ears corn husked
  • 1 cup tomatoes cherry
  • 1 bunch green onions


  • To make the sauce, place all the sauce ingredients into a food processor.  Process until smooth and then set aside. 
  • Marinate the chicken in a large bowl with the lime slices, basil, oil, garlic, soy sauce and cumin.  Turn to coat the chicken.  Cover and refrigerate for 30 minutes. 
  • Preheat grill to medium high and lightly oil the grate.  In a bowl toss the zucchini with 1/2 teaspoon oil and 1/2 teaspoon salt and the cumin.  Brush the corn with 1/2 teaspoon oil and sprinkle with salt.  Cook the corn and the zucchini on the grill for around 10 minutes or until tender with grill marks.  Remove and keep warm.   Cut corn kernels from the cob.   
  • In a bowl toss the tomatoes and green onions wth one teaspoon oil and sprinkle lightly with salt.  Place in a grill basket and grill until tomatoes are just starting to split, about 2 minutes.  Remove and keep warm.   Chop the green onions, or leave whole. 
  • Remove chicken from marinade.  Sprinkle lightly with salt.  Place on the grill and grill for about 5 minutes per side or until cooked through.  Remove from the grill and keep warm. 
  • In a bowl toss together the vegetables with 2 tablespoons of sauce and divide between plates.  Slice chicken and divide between plates.  Drizzle with remaining sauce. 


Calories: 866kcal | Carbohydrates: 33g | Protein: 105g | Fat: 36g | Saturated Fat: 4g | Cholesterol: 290mg | Sodium: 3416mg | Potassium: 3175mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3725IU | Vitamin C: 131.5mg | Calcium: 187mg | Iron: 5.8mg