Dairy-Free Grilled Chicken with Bell Peppers
Elevate your weeknight dinner with this vibrant and flavorful Dairy-Free Grilled Chicken with Bell Peppers recipe! Perfect for those seeking a healthy, allergy-friendly meal, this dish features juicy marinated chicken breasts infused with olive oil, lemon juice, garlic, and a blend of dried herbs like oregano and thyme. Grilled to perfection alongside a medley of colorful bell peppers—red, yellow, and green—this gluten-free and dairy-free recipe delivers smoky, caramelized flavors with minimal prep time. Ideal for summer barbecues or quick family meals, it’s protein-packed and bursting with nutrients. Serve it as is or pair it with a crisp green salad or quinoa for a wholesome, balanced feast!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness using a meat mallet.
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper to create a marinade.
Place the chicken breasts into a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken is marinating, wash the bell peppers and cut them into thick strips. Set aside.
Prepare a grill or grill pan to medium-high heat.
Remove chicken from the marinade and let excess marinade drip off. Discard the marinade.
Place chicken breasts on the preheated grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
While the chicken is grilling, add the bell pepper strips to the grill. Cook for 4-5 minutes per side, until they are slightly charred and tender.
Remove the chicken and bell peppers from the grill. Let the chicken rest for a few minutes before slicing.
Serve the grilled chicken with the bell pepper strips on the side. Enjoy your meal!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.3 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
