Heart-Healthy Grilled Chicken with Vegetables
Elevate your mealtime with this heart-healthy grilled chicken with vegetables recipe—a perfect blend of nutrition and flavor! Tender, marinated chicken breasts are infused with zesty lemon juice, fragrant garlic, and aromatic herbs like oregano and thyme, then grilled to perfection for a smoky char and juicy bite. The vibrant medley of grilled vegetables, including zucchini, red bell pepper, cherry tomatoes, and red onion, adds a burst of color and wholesome goodness to the dish. Finished with a sprinkle of fresh basil, this easy-to-make, low-fat recipe is ideal for busy weeknights and fits seamlessly into a heart-conscious diet. Ready in under an hour and packed with lean protein and nutrients, this dish is sure to become your go-to for healthy grilling ideas. Perfect for those searching for "healthy grilled chicken recipes" or "nutritious vegetable sides to complement chicken."
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 pieces red bell pepper, sliced
- 1 pieces zucchini, sliced into rounds
- 1 pieces yellow squash, sliced into rounds
- 1 pieces red onion, sliced into rings
- 1 cup cherry tomatoes
- 2 tablespoons fresh basil leaves, chopped
Instructions
In a small bowl, mix together 1 tablespoon of olive oil, lemon juice, minced garlic, oregano, thyme, black pepper, and salt.
Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the grill to medium-high heat. Oil the grates lightly to prevent sticking.
In a large bowl, combine red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Add the remaining 1 tablespoon of olive oil and toss to coat evenly.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
While the chicken is grilling, place the vegetables in a grill basket or directly on the grill grates. Cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes before slicing.
Arrange grilled chicken slices on a serving platter and surround with the grilled vegetables. Sprinkle fresh basil leaves over the top before serving.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 23.1 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2595 mg | 55% | |
*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.
