Low Fat Grilled Chicken with Vegetables

Elevate your weeknight dinner with this irresistible Low Fat Grilled Chicken with Vegetables recipe—a perfect blend of healthy and flavorful eating. Tender, juicy chicken breasts are marinated in a zesty mixture of olive oil, lemon juice, garlic powder, and oregano, then grilled to perfection for a charred, smoky flavor. Paired with a vibrant medley of red bell peppers, zucchini, asparagus, cherry tomatoes, and red onion, these vegetables are tossed in the same tangy marinade and grilled until lightly caramelized. Ready in just 35 minutes, this easy, nutritious meal is low in fat but high in flavor, making it ideal for those seeking a balanced, wholesome option for lunch or dinner. Serve hot and enjoy a protein-packed dish brimming with fresh, summer-inspired tastes.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium red bell pepper
• 1 medium zucchini
• 8 pieces asparagus spears
• 1 cup cherry tomatoes
• 0.5 medium red onion

Directions

Step 1

In a small bowl, mix olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper to create the marinade.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes. Reserve the remaining marinade for the vegetables.

Step 3

Preheat the grill to medium-high heat.

Step 4

While the grill is heating, prepare the vegetables. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Trim the woody ends off the asparagus spears.

Step 5

In a large bowl, combine the chopped vegetables with the reserved marinade. Toss well to coat all the vegetables evenly.

Step 6

Once the grill is ready, place the chicken breasts on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Step 7

As the chicken is cooking, arrange the marinated vegetables on a grill basket or a piece of heavy-duty foil. Grill the vegetables for about 10-12 minutes, stirring occasionally, until they are tender and slightly charred.

Step 8

Remove the chicken and vegetables from the grill and let the chicken rest for a few minutes before slicing.

Step 9

Plate the grilled chicken with the vegetables and serve immediately for a delicious, low-fat meal.

Nutrition Facts

Serving size	(1025.0g)

Amount per serving	% Daily Value*
Calories	897.9

Total Fat 28.1g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 295.8mg	0%
Sodium 3320.1mg	0%
Total Carbohydrate 42.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 26.4g
Protein 116.1g	0%

Vitamin D 3.5IU	0%
Calcium 154.0mg	0%
Iron 7.8mg	0%
Potassium 2287.4mg	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: 28.5%

Protein: 52.4%

Carbs: 19.1%