Ingredients
4 boneless, skinless chicken breasts (5–6 oz each)
2 cups broccoli florets
1 red bell pepper, sliced
1 large zucchini, sliced
1 cup cherry tomatoes
2 tbsp olive oil (for marinade)
3 tbsp fresh lemon juice
4 garlic cloves, minced
1 tsp dried oregano
Salt and black pepper, to taste
Instructions
Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create marinade
Marinate chicken breasts for 15-30 minutes
Preheat grill to medium-high heat (400°F)
Grill chicken for 6-7 minutes per side until fully cooked
Toss broccoli, bell pepper, zucchini, and cherry tomatoes with 1 tbsp of remaining marinade
Grill vegetables for 4-5 minutes per side until tender
Assemble bowls with grilled chicken and vegetables, drizzle with remaining 1 tbsp marinade
Serve immediately or refrigerate for meal prep (up to 4 days)
Notes
For added flavor, substitute 1 tbsp lemon juice for additional balsamic vinegar (verify halal/vegetarian status)
Swap broccoli for cauliflower to maintain low-carb profile
Charring vegetables slightly enhances flavor while preserving texture
Marinade can be made in advance and refrigerated for up to 3 days
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Grilling
- Cuisine: American
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 0g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 55mg