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High Protein Dinner: Grilled Chicken Breast with Roasted Vegetables Recipe

Name: High Protein Dinner: Grilled Chicken Breast with Roasted Vegetables Recipe
Total time: 35 min
Yield: 220 g
Ingredients: boneless skinless chicken breasts 24 oz; zucchini 2 pieces; red bell pepper 1 pieces; yellow bell pepper 1 pieces; red onion 1 pieces; carrot 2 pieces; olive oil 3 tbsp; garlic 2 cloves; dried thyme 1 tsp; dried oregano 1 tsp; kosher salt 1 tsp; black pepper 0.5 tsp

There's a reason this combo never gets old — grilled chicken breast with roasted vegetables is the gold standard of high protein dinners. Season it right, and you've got a clean meal that actually tastes like you tried.

Cook 35 min Difficulty NORMAL 290 kcal

#high protein #mediterranean #low carb #diabetic friendly

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Ingredients

Main ingredients

boneless skinless chicken breasts 24 oz
zucchini 2 pieces
red bell pepper 1 pieces
yellow bell pepper 1 pieces
red onion 1 pieces
carrot 2 pieces

Seasonings/Sauce

olive oil 3 tbsp
garlic 2 cloves
dried thyme 1 tsp
dried oregano 1 tsp
kosher salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 16 g 22%

Protein 33 g 45%

Fat 9 g 28%

Serving size 220g

Cooking steps

1

Preheat your oven to 425°F (220°C) and preheat your grill (or grill pan) to medium-high heat.
2

Pat the chicken breasts dry, brush lightly with 1 tbsp olive oil, and season on both sides with half the salt, black pepper, thyme, and oregano for even flavor distribution.
3

Cut zucchini into thick rounds, bell peppers and onion into chunks, and carrots into short sticks. Toss all vegetables with the remaining 2 tbsp olive oil, minced garlic, and the rest of the seasonings.
4

Spread the vegetables on a large, rimmed baking sheet in a single layer. Roast on the middle rack for 18–22 minutes, stirring once halfway, until vegetables are golden and just tender.
5

While vegetables roast, grill chicken breasts 5–6 minutes per side, only flipping once, until internal temperature reaches 165°F and juices run clear. Rest the chicken for 3 minutes before slicing. Serve sliced chicken atop the roasted vegetables.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is boneless skinless chicken breasts. They provide lean, high-quality protein and a clean canvas for the Mediterranean-inspired seasoning used in both the chicken and vegetables. The combination of zucchini, peppers, onion, and carrot not only brings color and nutrition but also complements the chicken's flavor and texture.

Q. What’s the most important tip for juicy grilled chicken breast?

Patting the chicken breasts dry before seasoning helps them sear beautifully. Preheating the grill to medium-high and grilling just 5–6 minutes per side prevents drying out. Letting the chicken rest for 3 minutes after grilling locks in the juices for a tender result.

Q. How do I keep the vegetables perfectly roasted, not soggy?

Cutting vegetables into uniform, not too-small pieces and spreading them in a single layer on the baking sheet ensures even caramelization without steaming. Stirring once during roasting also helps each piece brown properly for excellent texture.

Q. How many calories are in each serving, and is this dish high protein?

Each serving contains approximately 290 kcal with 33g protein—that’s about 45% of the calories from protein, making this a true high-protein dinner. Carbs are moderate at 16g per serving, and fat is balanced at 9g.

Q. Which search tags apply to this grilled chicken and roasted vegetable recipe?

Based on its nutrition and ingredients, this recipe is tagged high protein, Mediterranean, low carb, and diabetic friendly. It’s a great fit for those seeking balanced, flavorful meals without excess carbs or added sugar.

High Protein Dinner: Grilled Chicken Breast with Roasted Vegetables Recipe

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