Whole30 Grilled Chicken with Vegetables
Savor the vibrant flavors of the Whole30 Grilled Chicken with Vegetables—an easy, wholesome, and delicious meal that’s perfect for clean eating enthusiasts. This recipe features tender, juicy chicken breasts marinated in a zesty blend of olive oil, lemon juice, and a medley of spices like garlic powder, smoked paprika, and oregano. Paired with perfectly charred zucchini, bell peppers, red onions, and asparagus, this dish celebrates fresh, nutrient-packed ingredients. Ready in under an hour, it’s a weeknight-friendly recipe that’s gluten-free, dairy-free, and compliant with Whole30 guidelines. Whether you’re meal prepping or serving a crowd, this irresistible grilled chicken recipe is sure to be a hit!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium, sliced into rounds zucchini
- 1 large, sliced red bell pepper
- 1 medium, cut into wedges red onion
- 1 bunch, trimmed asparagus
Instructions
In a small bowl, mix together the olive oil, lemon juice, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper to create a marinade.
Place the chicken breasts in a shallow dish and pour half of the marinade over them. Ensure they are evenly coated, cover with plastic wrap, and refrigerate for at least 15 minutes, up to 2 hours for the best flavor.
While the chicken is marinating, preheat your grill to medium-high heat.
In a large bowl, combine the sliced zucchini, red bell pepper, red onion, and asparagus. Drizzle the remaining marinade over the vegetables and toss to coat evenly.
Once the grill is ready, lightly oil the grates to prevent sticking. Start by placing the chicken breasts on the grill, cooking each side for about 6-8 minutes or until the internal temperature reaches 165°F (75°C) and juices run clear.
Simultaneously, place the marinated vegetables on the grill. Use either a grill basket or skewers if desired, turning occasionally for about 10-15 minutes until they are tender and have nice grill marks.
Once everything is cooked through, remove from the grill. Let the chicken rest for 5 minutes before slicing.
Serve the grilled chicken with the variety of grilled vegetables and enjoy your Whole30-friendly meal.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6628 mg | 288% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 46.6 g | ||
| Protein | 232.8 g | 466% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4102 mg | 87% | |
*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.
