Herb-Grilled Chicken with Steamed Vegetables

Name: Herb-Grilled Chicken with Steamed Vegetables
Total time: 25 min
Yield: 1 serving
Ingredients: 1 boneless, skinless chicken breast; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste; 1 cup mixed vegetables (broccoli, carrots, bell peppers); 1 tablespoon lemon juice

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25 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 boneless, skinless chicken breast
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
1 cup mixed vegetables (broccoli, carrots, bell peppers)
1 tablespoon lemon juice

Ingredient substitutions

Dried oregano Dried thyme in the same amount
Olive oil Avocado oil in the same amount
Lemon juice Lime juice in the same amount

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein40 g

Carbohydrates14 g

Fat14 g

Fiber 4 g · Sugar 5 g · Sodium 500 mg

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Enjoy a healthy and flavorful meal with succulent herb-grilled chicken paired with a medley of vibrant steamed vegetables. This dish is perfect for a nutritious lunch or dinner.

Steps

Preheat your grill or grill pan over medium heat.
In a bowl, mix olive oil, oregano, garlic powder, salt, and pepper. Coat the chicken breast with this mixture.
Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F).
While the chicken is grilling, fill a pot with water and bring it to a boil. Place the mixed vegetables in a steamer basket over the boiling water and steam for 5-7 minutes until tender.
Drizzle the steamed vegetables with lemon juice before serving.
Plate the grilled chicken alongside the steamed vegetables and enjoy!

Tips for Herb-Grilled Chicken with Steamed Vegetables

Look for clear grill marks and an opaque center; let the chicken rest briefly so the juices settle before slicing.
Keep vegetable pieces similar in size for more even tenderness; they should be bright and tender with a little bite.
Pat the chicken dry before coating to help it brown, and avoid moving it around too often on the grill.

Drink pairing

A crisp, unoaked Sauvignon Blanc
Its fresh citrus character complements the lemon and herbs while keeping the lean chicken and vegetables feeling light.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; keep the chicken and vegetables together or in separate containers.

Frequently asked questions

How can I tell when the chicken is done without cutting it open?

Use a food thermometer for the most reliable check. Visually, the thickest part should be opaque throughout, with no translucent or pink center.

Can I cook the chicken and vegetables at the same time?

Yes. Start steaming the vegetables while the chicken grills, and check both near the end so the vegetables retain a little bite.

Can I prepare any part of this meal ahead?

You can mix the oil and seasonings and portion the vegetables ahead. Keep prepared ingredients covered in the refrigerator and cook the chicken fresh for best texture.