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Healthy Low-Sodium Grilled Chicken Recipe with 5 Vibrant Veggies

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A wholesome, satisfying grilled chicken dish paired with colorful veggies and a fresh herb and citrus marinade, perfect for a quick, low-sodium meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground black pepper
  • Optional: pinch of smoked paprika
  • 1 red bell pepper, sliced
  • 1 yellow zucchini, cut into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 small red onion, sliced
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Marinate the Chicken (15 minutes + optional 1 hour): In a medium bowl, combine olive oil, lemon zest and juice, minced garlic, rosemary, thyme, black pepper, and smoked paprika if using. Add chicken breasts and toss to coat well. Let marinate at room temperature for 15 minutes or refrigerate up to 1 hour for deeper flavor.
  2. Prep the Veggies (10 minutes): While the chicken marinates, slice bell pepper, zucchini, red onion, halve cherry tomatoes, and chop broccoli into bite-sized florets. Toss all veggies in a bowl with olive oil and black pepper.
  3. Preheat the Grill or Grill Pan (5 minutes): Heat your grill or grill pan over medium-high heat until hot.
  4. Grill the Chicken (6-8 minutes per side): Place chicken breasts on the grill. Cook for about 6-8 minutes per side, until internal temperature reaches 165°F (74°C). Avoid flipping too often.
  5. Grill the Veggies (5-7 minutes): Grill veggies in batches or use a grill basket, turning occasionally until tender and slightly charred.
  6. Rest the Chicken (5 minutes): Remove chicken from heat and let rest on a cutting board to retain juices.
  7. Serve: Slice the chicken and arrange on a platter with the grilled veggies. Sprinkle fresh parsley on top.

Notes

Marinate chicken for at least 15 minutes or up to 1 hour for deeper flavor. Use a meat thermometer to avoid overcooking. Rest chicken after grilling to retain juices. If no grill is available, roast chicken and veggies in a 425°F oven (20-25 minutes for chicken, 15-20 minutes for veggies). Brush grill pan with oil to prevent sticking.

Nutrition

Keywords: low sodium, grilled chicken, healthy dinner, vibrant veggies, quick meal, heart healthy, gluten free, dairy free

Find it online: https://grubella.com/healthy-low-sodium-grilled-chicken-recipe-with-5-vibrant-veggies/