This hibachi style chicken and vegetables has become one of our favorite meals from our Blackstone Griddle.
It makes a wonderfully satisfying meal that is quick and easy to prepare in the backyard or when you are out camping.

As Rick and I were getting ready for retirement we purchased a 17 inch Blackstone Griddle, I kind of wish we had gotten the 2 burner 22 inch one just because it would allow for a larger cooking surface. But in the meantime before we upgrade I’ll be using this little one a bunch! 

Hibachi Style Chicken & Vegetables and THM

We eat a lot of chicken and vegetables and I love how easy this recipe is. It does use a bit of oil to keep things moving on the griddle top so that nothing sticks but by using healthy oils such as avocado or olive oil I am able to get this on the table quickly after working outside most of the day. 

Because I use more than 1 teaspoon of oil, this recipe falls into S or Satisfying mode when following a Trim and Healthy Lifestyle. It is a great addition to our weekly meal plan and can be seasoned so many different ways. This Hibachi Style Chicken & Vegetables can be served over cauli rice, spaghetti squash, wrapped into a low carb tortilla or one of these slimming sandwich wraps. 

Hibachi Style Recipes

I’m in search of your favorite hibachi style recipes so that we can share them with the world, so if you have any suggestions I would love to hear them in the comments!

Yield: 3 servings

Hibachi Style Chicken & Vegetables

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Hibachi style Chicken & Vegetables

Print

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 pound Zucchini, cut into 1 inch pieces 
• 1/2 cup onion, cut into 1 inch pieces
• 4 ounces bell pepper, cut into 1 inch pieces
• 8 ounces mushroom pieces
• 2 Tablespoons olive oil
• 2 Tablespoons minced garlic
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon ground black pepper or to taste

Instructions

1. Prepare all of your chicken and vegetables cutting them into uniform 1 inch pieces.
2. Mix 2 TBSP of olive oil with the minced garlic and coat the chicken with it. Allow to marinate for 10- 20 minutes.
3. Preheat your griddle and apply 1 tablespoon of olive or coconut oil to the surface before placing the chicken onto the cooking surface.
4. Sear the chicken for 2-3 minutes on each side and allow to cook slightly before adding the vegetables to your Blackstone Griddle.
5. Using a spatula move your food around on the Griddle Top so that it cooks evenly.

Nutrition Information

Yield

3

Serving Size

1 1/2 cup
Amount Per Serving Calories 327Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 110mgSodium 87mgCarbohydrates 12gNet Carbohydrates 9gFiber 3gSugar 0gSugar Alcohols 0gProtein 39g

The Nutrition information is not always accurate based upon ingredient variations. This information is provided as a courtesy for informational purposes.