Paleo Grilled Chicken with Vegetables
Savor the smoky flavors of this *Paleo Grilled Chicken with Vegetables*, a wholesome and nutrient-packed meal that's perfect for a healthy lifestyle! Featuring tender, marinated chicken breasts infused with fresh garlic, thyme, and zesty lemon, this dish is as aromatic as it is delicious. Paired with a colorful medley of grilled vegetables—red bell peppers, zucchini, red onion, and mushrooms—this recipe delivers a burst of natural sweetness and charred perfection in every bite. Ready in just 35 minutes, this gluten-free, dairy-free, and clean-eating recipe is ideal for busy weeknights or summer cookouts. Whether you're following a Paleo diet or just seeking a light and flavorful meal, this grilled chicken dish is sure to impress. Serve with a side of your favorite dipping sauce or enjoy as is for a satisfying, guilt-free feast!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 4 tablespoons olive oil
- 1 medium lemon
- 3 cloves fresh garlic
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 2 medium zucchini
- 1 medium red onion
- 8 oz mushrooms
Instructions
Begin by preparing the marinade. In a small bowl, combine 3 tablespoons of olive oil, juice of one lemon, minced garlic cloves, fresh thyme, salt, and black pepper. Mix well.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least one hour, or up to overnight for enhanced flavor.
Preheat the grill to medium-high heat (about 375-400°F).
While the grill is heating, prepare the vegetables. Slice the red bell pepper, zucchini, and red onion into thick strips. Clean and trim the mushrooms.
In a large bowl, toss the prepared vegetables with the remaining tablespoon of olive oil, and season with a pinch of salt and black pepper.
Once the grill is hot, place the marinated chicken breasts on the grates. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the juices run clear.
As the chicken grills, place the vegetables in a grill basket or directly on the grill grates, turning occasionally, until they are tender and have nice char marks, approximately 8-10 minutes.
Remove the chicken and vegetables from the grill. Allow the chicken to rest for a couple of minutes before slicing.
Serve the grilled chicken breasts with the medley of grilled vegetables on the side for a healthy, flavorful Paleo meal.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 781 mg | 17% | |
*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.
