High Protein Grilled Chicken with Vegetables
Elevate your healthy dinner game with this **High Protein Grilled Chicken with Vegetables**—a flavorful, nutrient-packed recipe perfect for fitness enthusiasts and busy families alike. Juicy, marinated chicken breasts are infused with zesty lemon, garlic, and oregano, then grilled to smoky perfection alongside a vibrant medley of red bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes. Topped with crumbled feta cheese and fresh basil, this dish delivers a delightful balance of smoky, tangy, and savory flavors. Ready in just 45 minutes, this gluten-free, low-carb meal is rich in protein and brimming with vitamins, making it an ideal choice for weeknight dinners, meal prep, or summer cookouts. Serve it hot, and let every bite transport you to Mediterranean bliss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 pieces garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large red bell pepper
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red onion
- 1 pint cherry tomatoes
- 100 grams feta cheese
- 0.5 cup fresh basil leaves
Instructions
Begin by marinating the chicken. In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Mix well.
Add the chicken breasts to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and place in the refrigerator for at least 15 minutes to allow the flavors to meld.
While the chicken is marinating, prepare the vegetables. Cut the red bell peppers into strips, slice the zucchini and yellow squash into 1/2-inch rounds, and chop the red onion into wedges.
In a large mixing bowl, combine the bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with a tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat evenly.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the marinated chicken breasts on the grill. Cook 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 on the grill using a grill basket or skewers. Grill for about 8-10 minutes, turning occasionally until they're tender and charred.
Remove the grilled chicken and vegetables from the grill. Allow the chicken to rest for a few minutes before slicing.
To serve, place a generous portion of grilled vegetables on each plate and top with slices of grilled chicken. Sprinkle crumbled feta cheese and fresh basil leaves over the dish.
Enjoy your high-protein feast immediately while it's hot!
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 7781 mg | 338% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 64.3 g | ||
| Protein | 244.5 g | 489% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 839 mg | 65% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3494 mg | 74% | |
*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.
