Whole30 Grilled Chicken with Bell Peppers
Elevate your Whole30 meal prep with this savory Grilled Chicken with Bell Peppers recipe, perfect for a healthy and satisfying dinner. Featuring tender, spice-rubbed chicken breasts paired with vibrant strips of red, yellow, and green bell peppers, this dish is infused with smoky grill marks and delicious charred flavors. A zesty finish of fresh lemon juice and parsley adds a burst of brightness, while simple seasonings like paprika, garlic powder, and oregano create a comforting yet bold taste profile. Ready in under 35 minutes, this gluten-free, dairy-free dinner is a crowd-pleaser that aligns perfectly with your Whole30 goals. Serve it fresh off the grill for a wholesome meal packed with flavor, or save for meal prep to enjoy all week long!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole green bell pepper
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your grill to medium-high heat.
In a small bowl, mix the garlic powder, paprika, onion powder, dried oregano, sea salt, and black pepper.
Rub the chicken breasts with 2 tablespoons of olive oil and then evenly coat them with the spice mixture.
Cut the red, yellow, and green bell peppers into thin strips and place them in a mixing bowl.
Drizzle the remaining tablespoon of olive oil over the pepper strips, and sprinkle lightly with sea salt and black pepper. Toss to coat.
Place the chicken breasts on the preheated grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring they are well-marked and cooked through.
While the chicken is grilling, add the bell pepper strips to the grill. Grill the peppers for about 8-10 minutes, turning occasionally, until they are tender and slightly charred.
Remove the chicken and bell peppers from the grill. Let the chicken rest for a few minutes, then slice it into strips.
Squeeze fresh lemon juice over the grilled chicken and peppers.
Sprinkle with chopped fresh parsley before serving.
Serve the grilled chicken and bell peppers together for a satisfying Whole30 meal.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.6 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2954 mg | 63% | |
*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.
