Grilled Herb Chicken with Summer Vegetables
Tender grilled chicken breast seasoned with fresh rosemary and thyme, served alongside vibrant zucchini, red bell pepper, and green beans for a light, high-protein, and high-fiber complete meal.
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Calorie
- Low-Carb
- Low-FODMAP
- High-Protein
- Low-Sugar
- Low-Saturated-Fat
Tags
- grill
- roast
- healthy
- fresh
- tangy
Ingredients
- 12 ounce chicken breast (boneless, skinless, pounded to even thickness)
- 2 zucchinis (medium, thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 cup green beans (trimmed)
- 1.5 tablespoon olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoon lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Pat chicken breast dry and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. In a bowl, toss sliced zucchini, red bell pepper, and green beans with 1/2 tablespoon olive oil, 1 teaspoon fresh rosemary, and 1 teaspoon fresh thyme. Season with remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- Preheat grill or grill pan to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). While chicken cooks, grill vegetables for 8-10 minutes, flipping occasionally, until tender-crisp. Alternatively, roast vegetables at 400°F (200°C) for 15-20 minutes.
- Once cooked, remove chicken and vegetables from heat. Drizzle the vegetables with 1 tablespoon lemon juice and the remaining 1 tablespoon olive oil. Serve immediately. Store one portion in an airtight container for Wednesday's meal.
Notes
Leftovers can be reheated in the microwave or enjoyed cold.
Nutrition (per serving)
- Calories: 362
- Protein: 41.5 g
- Carbohydrates: 15 g
- Fat: 15.1 g
- Fiber: 5.4 g
- Sodium: 546 mg
- Saturated Fat: 2.3 g
- Sugar: 9.4 g
- Cholesterol: 120 mg