Low Fat Grilled Chicken with Vegetables
Elevate your weeknight dinners with this vibrant and nutrient-packed Low Fat Grilled Chicken with Vegetables recipe that’s as healthy as it is delicious! Juicy, marinated chicken breasts are infused with zesty lemon, garlic, and oregano, while a medley of colorful veggies—red bell peppers, zucchini, asparagus, cherry tomatoes, and red onion—are tossed in the same flavorful marinade and perfectly charred on the grill. With just 15 minutes of prep time and under 30 minutes on the grill, this easy, low-fat dish is a go-to for busy schedules, offering high protein and plenty of vitamins in every bite. Serve it as a wholesome main course for two, perfect for clean eating or meal prep. Keywords: low-fat recipe, grilled chicken, healthy dinner, vegetable side, easy meal prep.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium zucchini
- 8 pieces asparagus spears
- 1 cup cherry tomatoes
- 0.5 medium red onion
Instructions
In a small bowl, mix olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes. Reserve the remaining marinade for the vegetables.
Preheat the grill to medium-high heat.
While the grill is heating, prepare the vegetables. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Trim the woody ends off the asparagus spears.
In a large bowl, combine the chopped vegetables with the reserved marinade. Toss well to coat all the vegetables evenly.
Once the grill is ready, place the chicken breasts on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
As the chicken is cooking, arrange the marinated vegetables on a grill basket or a piece of heavy-duty foil. Grill the vegetables for about 10-12 minutes, stirring occasionally, until they are tender and slightly charred.
Remove the chicken and vegetables from the grill and let the chicken rest for a few minutes before slicing.
Plate the grilled chicken with the vegetables and serve immediately for a delicious, low-fat meal.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 26.4 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2287 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.
