Low Carb Grilled Chicken with Vegetables
Savor the perfect balance of bold flavors and wholesome nutrition with this Low Carb Grilled Chicken with Vegetables recipe. Featuring tender, marinated chicken breasts infused with zesty lemon juice and fragrant spices like garlic, paprika, and oregano, this dish is a must-try for health-conscious foodies. Paired with a vibrant medley of smoky grilled vegetables, including bell peppers, zucchini, cherry tomatoes, and red onion, this meal is both colorful and satisfying. Ready in just 40 minutes, it’s ideal for busy weeknights or meal prep, offering a high-protein, low-carb option that doesn’t skimp on flavor. Whether you’re following a keto diet or simply seeking a light, nutritious dinner, this recipe combines simplicity and taste in one irresistible plate.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 1 pint Cherry tomatoes
Instructions
Begin by preparing the marinade. In a bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic powder, paprika, oregano, salt, and black pepper.
Place the chicken breasts in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the vegetables. Cut the red and yellow bell peppers into strips, and slice the zucchini into rounds about 1/4-inch thick. Cut the red onion into thick wedges.
Preheat your grill to medium-high heat.
Toss the prepared vegetables, including the cherry tomatoes, in the remaining 2 tablespoons of olive oil. Season with an additional pinch of salt and pepper to taste.
Once the grill is hot, place the chicken on the grill grates and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) ensuring the chicken is thoroughly cooked.
While the chicken is grilling, place the vegetables in a grill basket or directly on the grates. Grill for about 8-10 minutes, turning occasionally, until they are tender and slightly charred.
Once everything is fully cooked, remove from the grill. Allow the chicken to rest for a few minutes before slicing.
Serve the sliced grilled chicken with the mixed grilled vegetables on the side. Enjoy your healthy, low-carb meal!
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6642 mg | 289% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 47.7 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4532 mg | 96% | |
*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.
