Keto Grilled Chicken with Vegetables
Savor the bold and fresh flavors of this keto grilled chicken with vegetables—an easy, wholesome recipe perfect for busy weeknights or outdoor grilling. Juicy, marinated chicken breasts are infused with a zesty blend of olive oil, lemon juice, garlic, and oregano for a mouthwatering depth of flavor, while a vibrant medley of zucchini, bell peppers, red onion, and cherry tomatoes is perfectly charred for smoky sweetness. Ready in just 40 minutes, this low-carb, high-protein dish is ideal for those seeking a healthier lifestyle without compromising on taste. Finish it off with a sprinkle of fresh basil for a pop of herbaceous brightness, and enjoy this nutrient-packed meal that’s as satisfying as it is keto-friendly. Perfect for meal prep, al fresco dining, or as a crowd-pleasing centerpiece at your next barbecue!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini, sliced
- 3 medium bell peppers, assorted colors, sliced
- 1 medium red onion, sliced
- 1 cup cherry tomatoes
- 0.25 cup fresh basil leaves, chopped
Instructions
In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
Add the chicken breasts to the marinade, ensuring they are well coated. Allow them to marinate for at least 15 minutes, or up to 2 hours for deeper flavor, in the refrigerator.
Preheat your grill to medium-high heat.
While the grill is heating, toss the sliced zucchini, bell peppers, red onion, and cherry tomatoes with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.
Once the grill is hot, place the marinated chicken breasts on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
At the same time, grill the vegetables in a grill basket or on a piece of foil until they are tender and slightly charred, about 8-10 minutes.
Remove the chicken and vegetables from the grill and allow the chicken to rest for a couple of minutes.
Slice the grilled chicken and serve alongside the mixed grilled vegetables.
Garnish with chopped fresh basil leaves before serving.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 42.4 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 311 mg | 24% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5050 mg | 107% | |
*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.
