Description
Discover a tasty, healthy grilled chicken side dish packed with flavor and nutrition—perfect for a quick dinner or lunch.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 8 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- 1 medium red bell pepper, sliced into ½‑inch strips
- 1 medium yellow bell pepper, sliced into ½‑inch strips
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half‑moon rounds
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
Instructions
- Prep the chicken. Pat the chicken breasts dry with paper towels. In a small bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, black pepper, and salt. Rub the mixture evenly over both sides of the chicken. Let it rest for 5 minutes while you preheat the grill.
- Heat the grill. Preheat a gas or charcoal grill to medium‑high heat (about 400°F/200°C). If you’re using a grill pan on the stovetop, heat it over medium‑high until it’s hot but not smoking.
- Grill the chicken. Place the seasoned breasts on the grill. Cook for 6‑7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing diagonally.
- Grill the vegetables. While the chicken rests, toss the bell peppers, onion, zucchini, and cherry tomatoes with a drizzle of olive oil, a pinch of salt, and a squeeze of lemon juice. Spread them on the grill grates or in a grill basket. Cook, stirring occasionally, for 4‑5 minutes until they’re tender‑crisp and have nice char marks.
- Combine and finish. Transfer the grilled veggies to a large serving platter. Arrange the sliced chicken on top. Sprinkle chopped parsley and cilantro for freshness. Drizzle any remaining lemon juice over everything for a bright finish.
- Serve. Pair with a side of quinoa, brown rice, or a simple mixed‑green salad. Enjoy while hot for the best texture.
Notes
- Pat the chicken dry before seasoning; moisture prevents a good sear.
- If your grill has hot spots, move the veggies around to avoid burning.
- Let the chicken rest after grilling; this locks in juices and makes slicing easier.
- Use a meat thermometer for accuracy—overcooked chicken becomes dry.
- For extra smoky flavor, add a few wood chips to a charcoal grill or use a smoker box on a gas grill.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: grilled chicken side dishe healthy