Green Goddess Grilled Chicken Roasted Peppers Atkins
Elevate your low-carb dining with this flavorful Green Goddess Grilled Chicken with Roasted Peppers, a dish that perfectly balances health and indulgence. This Atkins-friendly recipe features tender, juicy grilled chicken breasts paired with vibrant roasted red and yellow bell peppers, seasoned simply with olive oil, salt, and pepper for a burst of natural flavor. The star of the plate is a creamy, herbaceous green goddess dressing, made with avocado, fresh basil, parsley, chives, zesty lemon juice, and rich Greek yogurt, delivering a luscious finishing touch. Ready in under an hour, this protein-packed, keto-friendly meal is perfect for summer grilling or a light, satisfying dinner. Serve it with the roasted peppers for a colorful, nutrient-dense complement, and enjoy a truly gourmet experience in a healthy way!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 pieces red bell peppers
- 2 pieces yellow bell peppers
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole avocado
- 0.5 cups fresh basil leaves
- 0.5 cups fresh parsley leaves
- 3 tablespoons fresh chives
- 2 tablespoons lemon juice
- 0.5 cups Greek yogurt (unsweetened, full-fat)
- 1 minced garlic clove
Instructions
Preheat your grill to medium-high heat (350–400°F) and preheat your oven to 425°F for roasting the peppers.
Slice the red and yellow bell peppers in half lengthwise, removing seeds and membranes. Place them cut side down on a baking sheet.
Drizzle 1 tablespoon of olive oil over the peppers and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast in the preheated oven for 20–25 minutes, or until the skins are charred and blistered.
While the peppers are roasting, pat the chicken breasts dry with paper towels. Brush the chicken with 2 tablespoons of olive oil and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill the chicken over direct heat for 6–7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes.
Prepare the green goddess dressing by scooping out the avocado into a food processor or blender. Add the basil, parsley, chives, lemon juice, Greek yogurt, minced garlic, and a pinch of salt and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
Once the roasted peppers are cool enough to handle, peel off the charred skins and slice them into strips.
To serve, plate the grilled chicken breasts and top each with a generous spoonful of green goddess dressing. Arrange roasted pepper strips alongside as a side dish.
Enjoy your flavorful, low-carb Green Goddess Grilled Chicken with Roasted Peppers!
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 29.6 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4729 mg | 101% | |
*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.
