High Protein Grilled Chicken with Bell Peppers
Elevate your weeknight dinner game with this High Protein Grilled Chicken with Bell Peppers—a colorful and nutritious recipe bursting with bold Mediterranean flavors. Featuring tender, marinated chicken breasts paired with a trio of vibrant bell peppers, this dish is expertly seasoned with a zesty blend of olive oil, lemon juice, garlic, oregano, and paprika. Perfectly grilled for smoky charred goodness, it’s a healthy, low-carb meal packed with protein and essential nutrients, ready in just 35 minutes. Serve this crowd-pleaser with a sprinkle of fresh parsley for a sophisticated finish, and enjoy a balanced, guilt-free dish that’s as satisfying as it is nutritious! Whether you're meal prepping or hosting a casual dinner, this recipe is a delicious and wholesome choice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 200g each) chicken breast
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves (minced) garlic
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon (for garnish) chopped fresh parsley
Instructions
Place the chicken breasts on a cutting board. If they are too thick, use a meat mallet to pound them to an even thickness of about 1 inch for uniform grilling.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper.
Place the chicken breasts in a shallow dish and pour half of the marinade over them, setting aside the other half. Make sure the chicken is well coated. Cover and marinate in the refrigerator for at least 15 minutes or up to 2 hours for extra flavor.
While the chicken is marinating, wash and deseed the bell peppers. Cut them into thick strips.
Preheat your grill or a grill pan over medium-high heat.
Remove the chicken from the marinade and discard the used marinade that touched raw chicken.
Place the chicken breasts on the grill and cook for about 6-8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (75°C). Use a meat thermometer to check the temperature.
In the last 5 minutes of cooking, add the bell pepper strips to the grill. Brush with the reserved marinade and grill until slightly charred and tender.
Remove the chicken and bell peppers from the grill. Allow the chicken to rest for a few minutes before slicing.
Serve the grilled chicken breasts with bell peppers, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.7 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2319 mg | 49% | |
*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.
