This hibachi-style chicken and vegetables dish has become one of our favorite meals cooked on the Blackstone griddle. It’s a satisfying, quick meal that’s easy to prepare in the backyard or while camping.

When Rick and I were preparing for retirement, we bought a 17-inch Blackstone griddle. I do wish we had chosen the 22-inch two-burner model for a larger cooking surface, but the smaller griddle works well for now and gets plenty of use.

Hibachi Style Chicken & Vegetables and THM

We eat a lot of chicken and vegetables, and I love how simple this recipe is. It uses a bit of oil to prevent sticking on the griddle, so I prefer healthier options like avocado or olive oil. The meal comes together quickly, which is perfect after a long day outdoors.

Because this recipe uses more than a teaspoon of oil, it fits the S (Satisfying) category for those following the Trim and Healthy Mama plan. It’s a versatile option for a weekly meal rotation and can be seasoned in many ways. Serve it over cauliflower rice, spaghetti squash, wrapped in a low-carb tortilla, or tucked into slimming sandwich wraps.

Hibachi Style Recipes

I’m collecting favorite hibachi-style recipes to share, so if you have suggestions, please leave them in the comments — I’d love to hear from you!

Yield: 3 servings

Hibachi Style Chicken & Vegetables

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Hibachi style chicken and vegetables for a quick, healthy meal.

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 mushrooms, sliced or quartered
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

Prepare the chicken and vegetables, cutting everything into uniform 1-inch pieces for even cooking.
Combine 2 tablespoons of olive oil with the minced garlic and toss the chicken in the mixture. Let it marinate for 10–20 minutes.
Preheat your griddle and spread 1 tablespoon of olive or coconut oil on the surface.
Place the chicken on the hot griddle and sear for 2–3 minutes per side. Once it has a light sear, add the prepared vegetables to the griddle.
Use a spatula to move the chicken and vegetables frequently so they cook evenly. Cook until the chicken is done and the vegetables are tender-crisp. Season with salt and pepper to taste.

Nutrition Information

Yield

Serving Size

1 1/2 cup

Amount Per Serving
Calories 327
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Unsaturated Fat 11g
Cholesterol 110mg
Sodium 87mg
Carbohydrates 12g
Net Carbohydrates 9g
Fiber 3g
Sugar 0g
Protein 39g

The nutrition information is an estimate and can vary based on ingredient brands and portion sizes. It is provided for informational purposes only.