Heart-Healthy Grilled Chicken with Vegetables

Savor the vibrant flavors of our Heart-Healthy Grilled Chicken with Vegetables, a wholesome, low-fat recipe perfect for clean eating and summer grilling. This dish features tender, marinated boneless chicken breasts infused with zesty lemon, garlic, and herbs like oregano and thyme, ensuring every bite is packed with mouthwatering flavor. Paired with a colorful medley of grilled vegetables—sweet bell peppers, zucchini, squash, cherry tomatoes, and red onion—this recipe is as visually stunning as it is nutritious. Lightly charred and tossed in olive oil, these veggies add a smoky twist and a burst of freshness highlighted by a sprinkle of chopped basil for the perfect finishing touch. With just 20 minutes of prep time and 25 minutes on the grill, this quick, heart-healthy dinner is ideal for busy weeknights or relaxed outdoor gatherings. Low in sodium and rich in nutrients, this balanced meal offers a simple yet delicious way to support your wellness journey.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 pieces garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1 pieces red bell pepper, sliced
• 1 pieces zucchini, sliced into rounds
• 1 pieces yellow squash, sliced into rounds
• 1 pieces red onion, sliced into rings
• 1 cup cherry tomatoes
• 2 tablespoons fresh basil leaves, chopped

Directions

Step 1

In a small bowl, mix together 1 tablespoon of olive oil, lemon juice, minced garlic, oregano, thyme, black pepper, and salt.

Step 2

Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.

Step 3

Preheat the grill to medium-high heat. Oil the grates lightly to prevent sticking.

Step 4

In a large bowl, combine red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Add the remaining 1 tablespoon of olive oil and toss to coat evenly.

Step 5

Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Step 6

While the chicken is grilling, place the vegetables in a grill basket or directly on the grill grates. Cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Step 7

Remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes before slicing.

Step 8

Arrange grilled chicken slices on a serving platter and surround with the grilled vegetables. Sprinkle fresh basil leaves over the top before serving.

Nutrition Facts

Serving size	(1125.5g)

Amount per serving	% Daily Value*
Calories	1032.0

Total Fat 42.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 1479.4mg	0%
Total Carbohydrate 44.5g	0%
Dietary Fiber 11.2g	0%
Total Sugars 23.1g
Protein 116.6g	0%

Vitamin D 3.5IU	0%
Calcium 190.3mg	0%
Iron 7.1mg	0%
Potassium 2595.2mg	0%

*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.

Source of Calories

Fat: 37.2%

Protein: 45.5%

Carbs: 17.3%