Heart-Healthy Grilled Chicken with Bell Peppers
Elevate your weeknight dinner with this vibrant and heart-healthy grilled chicken recipe featuring tender, marinated chicken breasts and smoky, charred bell peppers. Infused with the zesty brightness of fresh lemon, aromatic garlic, oregano, and basil, this dish is a flavorful yet guilt-free option perfect for health-conscious eaters. The medley of colorful red and yellow bell peppers adds a burst of sweetness and essential nutrients, while the grill locks in mouthwatering flavors for a truly satisfying meal. Ready in just 35 minutes, this quick and easy recipe pairs beautifully with a side salad or whole grain for a complete, wholesome dining experience. Perfect for summer grilling and packed with lean protein and vitamins, it's your go-to choice for deliciously balanced eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 large lemon
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the chicken. Place the chicken breasts onto a cutting board and cover them with plastic wrap. Use a meat mallet to gently pound them to an even thickness, about 1/2 inch.
In a small bowl, combine the olive oil, garlic powder, dried oregano, and dried basil. Zest the lemon and add the zest to the bowl. Stir the mixture to create a marinade.
Season the chicken breasts with salt and black pepper, then pour the marinade over the chicken, ensuring each piece is well coated. Let it sit for at least 10 minutes.
While the chicken is marinating, prepare the bell peppers. Cut the bell peppers in half lengthwise, remove the seeds and stem, and slice them into strips about 1 inch wide.
Preheat your grill to medium-high heat, around 375°F (190°C).
Place the chicken breasts on the grill. Cook for 6-7 minutes on each side, or until they are no longer pink in the center and reach a minimum internal temperature of 165°F (75°C).
During the last 6-7 minutes of grilling the chicken, add the bell pepper strips to the grill. Grill the peppers, turning occasionally, until they are tender and have nice grill marks, about 5-6 minutes.
Remove the chicken and bell peppers from the grill. Let the chicken rest for about 5 minutes.
Juice the lemon over the grilled chicken and bell peppers, adding a fresh citrus flavor.
Chop the fresh parsley and sprinkle it over the top as a garnish before serving.
Serve the grilled chicken with bell peppers on a plate and enjoy your heart-healthy, delicious meal.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 30.1 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3542 mg | 75% | |
*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.
