Soy-Free Grilled Chicken with Bell Peppers
Elevate your next barbecue with this vibrant and wholesome Soy-Free Grilled Chicken with Bell Peppers. Perfect for those seeking allergen-friendly grilling recipes, this dish stars tender, marinated chicken breasts infused with fresh lemon juice, aromatic garlic powder, and earthy paprika. Paired with a colorful trio of charred bell peppers—red, yellow, and green—this low-carb, gluten-free meal is bursting with flavor and a pop of visual appeal. Ready in just 35 minutes, it’s ideal for weeknight dinners or weekend gatherings. Garnished with fresh parsley, this smoky and juicy combination is sure to be a crowd-pleaser while catering to soy-free dietary needs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your grill to medium-high heat.
Rinse the chicken breasts under cold water and pat them dry with paper towels.
In a small bowl, mix together olive oil, lemon juice, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper.
Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken.
Seal the bag or cover the dish and let the chicken marinate at room temperature for at least 10 minutes while you prepare the peppers.
Wash and core the red, yellow, and green bell peppers, then slice them into 1-inch wide strips.
Brush the bell peppers with a little olive oil and sprinkle with salt and pepper to taste.
Remove the chicken from the marinade and allow any excess marinade to drip off.
Place the chicken on the grill and cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (74°C).
As you grill the chicken, place the bell peppers on the grill alongside the chicken, cooking them for about 5 minutes on each side until charred and tender.
Once cooked, remove the chicken and peppers from the grill and let the chicken rest for a few minutes.
Slice the grilled chicken into thick pieces and serve with the grilled bell peppers.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.7 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3158 mg | 67% | |
*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.
