MEDITERRANEAN GRILLED CHICKEN WITH VEGGIES

MEDITERRANEAN GRILLED CHICKEN WITH VEGGIES

Mediterranean Grilled Chicken with Veggies is a light yet satisfying dish featuring juicy grilled chicken breast paired with smoky, charred zucchini and bell peppers. This recipe delivers bold, fresh flavour with minimal ingredients and effort. Drizzled with a touch of olive oil and a squeeze of lemon juice. It’s a nutritious choice for lunch, dinner or meal prep, offering an outstanding balance of lean protein, fibre and heart-healthy fats. The simple seasoning allows the natural flavours of the grilled elements to shine, while the Mediterranean influence brings a sunny, herbaceous touch to every bite. Whether cooking for one or building a weekly meal plan, this dish is quick to prepare, gluten-free and fits seamlessly into low-carb, Whole30, paleo or keto lifestyles. Serve alone or with salad, brown rice or quinoa for a wholesome and complete meal.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Barbecue / Grill

OCCASION/HOLIDAY

Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Whole30

DISH TYPE

Chicken Salad

INGREDIENTS

• 1 small chicken breast, grilled

• ¼ cup zucchini, grilled

• ¼ cup bell peppers, grilled

• ½ teaspoon olive oil

• ½ teaspoon lemon juice

FULL NUTRITIONAL INFORMATION

• Calories: 280.2 kcal

• Carbohydrates: 3.4 g

• Protein: 46.7 g

• Fat: 7.8 g

• Saturated Fat: 1.5 g

• Fiber: 1.1 g

• Sugar: 2.4 g

• Sodium: 95.8 mg

• Potassium: 843.5  mg

• Calcium: 17.9 mg

• Iron: 1 mg

• Cholesterol: 148.9 mg

PREPARATION

• Preheat Grill: Heat an outdoor grill or grill pan over medium-high flame. Lightly oil the grates if needed.

• Prepare Chicken: Pat the chicken breast dry and season lightly with salt and pepper if desired.

• Grill Chicken: Place chicken on the grill and cook for 5–6 minutes per side until internal temperature reaches 75°C (165°F).

• Slice Veggies: Cut the zucchini and bell peppers into strips or rounds suitable for grilling.

• Toss With Oil: Drizzle the vegetables with olive oil and toss to coat evenly.

• Grill Veggies: Place the zucchini and bell peppers on the grill and cook for 3–5 minutes, turning occasionally until slightly charred and tender.

• Drizzle Lemon Juice: Once cooked, drizzle lemon juice over the chicken and veggies for added brightness.

• Serve Warm: Plate the grilled chicken with the vegetables and serve immediately.

PREP TIME

10 minutes

COOKING TIME

12 minutes

TIPS

• Pound chicken Evenly: Flatten the chicken breast slightly to ensure even cooking.

• Oil Grill Grates: Lightly oiling the grill helps to prevent sticking and ensures clean grill marks.

• Use Tongs For Veggies: Tongs make it easy to flip and remove vegetables without breaking them.

• Marinate For Extra Flavour: Let chicken marinate in lemon juice, olive oil and herbs for 30 minutes before grilling.

• Test Doneness Accurately: Use a meat thermometer for perfect Doneness without overcooking.

VARIATIONS

• Add Fresh Herbs: Top with chopped parsley, oregano or basil for a Mediterranean aroma.

• Include Onions Or Tomatoes: Add grilled red onions or cherry tomatoes for more colour and flavour.

• Make It A Bowl: Serve over quinoa, couscous or cauliflower rice for a complete meal.

• Add a Sauce: Drizzle with tahini, tzatziki or a balsamic glaze for added richness.

• Swap Protein: Use grilled turkey breast or tofu for dietary variation.

PREPPING AND STORAGE

• Fridge Storage: Store grilled chicken and veggies in an airtight container in the fridge for up to 3 days.

• Freezing Tips: Freeze grilled chicken separately from vegetables in freezer-safe containers for up to 2 months.

• Reheating Instructions: Reheat it gently in a skillet over medium flame or the oven at 160°C (325°F) to maintain moisture and texture.