Juicy grilled chicken, colourful vegetables and a zesty salsa verde come together in this nutritious recipe by Sanjeev Kapoor that's ideal for a wholesome meal. Looking for a wholesome meal that is packed with protein, vibrant flavours, and fresh ingredients? Celebrity chef Sanjeev Kapoor's grilled chicken and vegetables with salsa verde is the perfect choice. Featuring juicy grilled chicken, colourful vegetables, and a zesty herb-packed salsa verde, this nutritious dish is ideal for a healthy lunch or light dinner. (Also read: Chef Kunal Kapur shares his 'absolutely lip-smacking' achari aloo recipe; perfect companion for parathas and dal-rice )Juicy grilled chicken, colourful vegetables and a zesty salsa verde come together in this nutritious recipe by Sanjeev Kapoor. (Chef Sanjeev Kapoor)IngredientsEnjoy a wholesome meal with Sanjeev Kapoor's grilled chicken and veggies accompanied by a fresh salsa verde. (Chef Sanjeev Kapoor)For the grilled chicken and vegetables1 boneless chicken breast4 tbsp olive oil, plus extra for greasing1 tbsp Worcestershire sauce1 tbsp barbecue sauceCrushed black peppercorns, to tasteSalt, to taste1 medium green zucchini, cut into triangles1 medium yellow squash, cut into triangles1 medium carrot, cut into triangles and boiled1 medium white onion, quartered and layers separated1 tbsp balsamic vinegarFor the Salsa Verde2 tbsp fresh parsley, choppedFresh coriander leaves, choppedFresh basil leaves, chopped1 tbsp pickled jalapeño, chopped1 tsp balsamic vinegar2 tbsp lemon juice1/3 cup olive oilSalt, to tasteMethod:Step 1: Marinate the chickenIn a mixing bowl, combine olive oil, Worcestershire sauce, barbecue sauce, crushed black peppercorns, and salt. Add the chicken breast and coat it well with the marinade. Set aside for 15 minutes.Step 2: Prepare the vegetablesIn another bowl, combine zucchini, yellow squash, boiled carrot, and onion. Add balsamic vinegar, salt, and crushed black peppercorns, then toss until the vegetables are evenly coated.Step 3: Grill the chicken and vegetablesHeat a non-stick grill pan and lightly grease it with olive oil. Place the marinated vegetables on one side of the pan and the chicken on the other. Grill, turning occasionally, until the chicken is cooked through and the vegetables are tender with light char marks. Remove from the pan and allow them to cool slightly.Step 4: Make the salsa verdeIn a bowl, mix together parsley, coriander leaves, basil, pickled jalapeño, balsamic vinegar, lemon juice, olive oil, and salt. Stir well until combined.Step 5: Assemble and serveSlice the grilled chicken, if desired, and arrange it on a serving platter with the grilled vegetables. Drizzle the salsa verde generously over the top or serve it on the side. Serve warm and enjoy.Akanksha Agnihotri is a lifestyle journalist with over 3 years of experience. She is a psychology graduate and holds a postgraduate diploma in Radio and Television Journalism from the Indian Institute of Mass Communication, Delhi, where she graduated as a gold medalist. Originally from Bhopal, the beautiful capital of Madhya Pradesh, she draws inspiration from the city’s rich cultural heritage and layered storytelling traditions that subtly shape her narrative voice.