Description

This griddle dinner recipe is your ultimate solution for fast, flexible, and flavorful meals cooked all on one surface. Whether you’re cooking on an indoor electric griddle, stovetop griddle pan, or outdoor flat top, this method lets you cook proteins, vegetables, and carbs at once with minimal mess and maximum flavor. Customize it to suit your taste with your choice of ingredients, seasoning blends, and side dishes. The caramelized edges and juicy center from griddle cooking make this a go-to for any night of the week.

Ingredients

Scale

1 lb chicken breast or thighs (or tofu/steak/shrimp)
2 bell peppers, sliced
1 onion, sliced
1 zucchini, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
4 small tortillas or flatbreads
Optional sauces: BBQ, teriyaki, sriracha mayo

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Instructions

Preheat your griddle to 375–400°F. Let it heat fully for even cooking.
Pat the protein dry and season with garlic powder, paprika, salt, and pepper.
Add a light drizzle of oil to the griddle. Cook protein until golden and cooked through. Remove and rest.
Add sliced vegetables. Toss frequently and cook until tender and slightly charred.
Warm tortillas or flatbreads on the side of the griddle until slightly crisp.
Reassemble all ingredients back on the griddle. Add cheese and sauces. Let everything heat through.
Serve warm with your favorite sides.

Notes

Use zones on your griddle—one hot, one warm—for better control.
Add a splash of soy sauce or lime juice to veggies for extra zing.
Marinate proteins for 30 minutes for deeper flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 4
Calories: 420
Sugar: 6g
Sodium: 570mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 31g
Cholesterol: 85mg