This hibachi-style chicken and vegetables recipe has quickly become one of our favorite meals to make on the Blackstone griddle. It delivers a satisfying, flavorful dinner that’s fast and easy to prepare whether you’re cooking in the backyard or out 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 its larger cooking surface, but the smaller griddle works well for now and sees regular use until we upgrade.

Hibachi Style Chicken & Vegetables and THM

We enjoy chicken and vegetables often, and this hibachi-style version is especially convenient. A small amount of oil keeps ingredients from sticking on the griddle; by choosing healthy options like avocado or olive oil, the dish stays wholesome while coming together quickly after a long day outdoors.

Because this recipe uses more than one teaspoon of oil, it fits the S (Satisfying) category of the Trim and Healthy Lifestyle (THM). It’s a reliable addition to our weekly rotation and adapts well to many seasonings. Serve the hibachi-style chicken and vegetables over cauliflower rice, spaghetti squash, tucked into a low-carb tortilla, or wrapped in a slimming sandwich wrap.

Hibachi Style Recipes

I’m always looking for your favorite hibachi-style recipes to share, so please leave your suggestions in the comments — I’d love to hear them!

Yield: 3 servings

Hibachi Style Chicken & Vegetables

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Hibachi-style chicken and mixed vegetables, cooked quickly on a griddle for maximum flavor and minimal fuss.

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 halved
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 so they cook evenly.
Combine 2 tablespoons olive oil with the minced garlic and toss the chicken to coat. Let it marinate for 10–20 minutes to absorb the flavors.
Preheat your griddle. Add 1 tablespoon of olive or coconut oil to the surface before placing the chicken on the hot griddle.
Sear the chicken for 2–3 minutes per side until lightly browned, then move it aside or make room to add the vegetables to the griddle.
Cook the vegetables, stirring and turning with a spatula so everything cooks evenly and develops a bit of char. Combine with the chicken, adjust seasoning to taste, and serve hot.

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
Sugar Alcohols 0g
Protein 39g

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