Grilled Chicken Breast with Steamed Veggie Medley

A light, wholesome, and protein-packed dish featuring juicy grilled chicken paired with a colorful medley of steamed vegetables. This meal is simple, nourishing, and perfect for any day of the week.

Why You’ll Love This Recipe

This recipe delivers maximum flavor with minimal effort. The chicken is marinated for tenderness and grilled to perfection, while the veggies provide freshness, color, and essential nutrients. It’s versatile, easy to prepare, and ideal for meal prep or a quick family dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken:

• 1 large chicken breast, butterflied or thin-cut
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

Veggie Medley:

• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup sliced zucchini
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil (optional, for drizzling after steaming)

Directions

1. In a small bowl, mix olive oil, lemon juice, garlic powder, onion powder, paprika, salt, pepper, and thyme.
2. Rub the marinade over the chicken breast, coating it fully. Let it rest for at least 15 minutes.
3. Preheat a grill pan or outdoor grill over medium-high heat.
4. Place the chicken on the grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. While the chicken cooks, steam the broccoli, carrots, and zucchini for 6–8 minutes or until tender but not mushy.
6. Season the steamed vegetables with salt, pepper, and a drizzle of olive oil if desired.
7. Serve the grilled chicken alongside the steamed veggie medley.

Servings and Timing

Servings: 1–2
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Swap zucchini for bell peppers or green beans.
• Add a squeeze of fresh lemon over the chicken before serving for extra brightness.
• Use a smoky seasoning blend or chili flakes for heat.
• Serve with brown rice or quinoa for a heartier meal.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Cooked chicken can be frozen for up to 2 months; veggies are best eaten fresh.
Reheating: Warm in a skillet over low heat or microwave in 30-second intervals until heated through.

FAQs

How do I keep grilled chicken breast from drying out?

Marinating and not overcooking it are key. Remove the chicken from heat once it reaches 165°F (74°C).

Can I use a whole chicken breast without butterflying?

Yes, but increase cooking time and monitor the center for doneness.

Can I bake the chicken instead of grilling?

Yes. Bake at 400°F (200°C) for 20–25 minutes or until cooked through.

What other vegetables work well for steaming?

Cauliflower, green beans, peas, or asparagus are excellent choices.

Can I use frozen vegetables?

Yes, steam them directly from frozen, adjusting cook time as needed.

Can I meal prep this recipe?

Absolutely. It packs well and reheats beautifully.

How long should I marinate the chicken?

A minimum of 15 minutes, but up to 2 hours for deeper flavor.

Can I add herbs to the vegetables?

Yes, parsley, dill, or thyme add great flavor.

Can I grill the vegetables instead of steaming them?

Yes, grilling them adds a smoky flavor—just toss in olive oil first.

Is this recipe suitable for a low-calorie diet?

Yes, it’s high in protein, rich in nutrients, and low in unnecessary fats.

Conclusion

This grilled chicken breast with a steamed veggie medley is a simple, wholesome, and flavorful dish that fits beautifully into a healthy lifestyle. With minimal ingredients and quick preparation, it’s perfect for both busy weeknights and relaxed weekend meals.

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