A wholesome and satisfying dish, this grilled chicken with steamed veggie medley brings together juicy, flavorful chicken breasts and a vibrant mix of vegetables for a nutritious, low-carb meal. I love how this recipe balances protein and fiber without feeling heavy — it’s a clean, energizing option I turn to for both lunch and dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup green beans, trimmed
1 medium carrot, sliced
1/2 tablespoon lemon juice
Optional: fresh parsley for garnish
Directions
I preheat the grill or a grill pan over medium heat.
In a small bowl, I combine olive oil, garlic powder, paprika, oregano, salt, and black pepper.
I rub this spice mixture evenly over both sides of the chicken breasts.
I grill the chicken for 6–7 minutes on each side, making sure it’s cooked through (internal temperature should be 165°F or 74°C).
While the chicken cooks, I place the broccoli, cauliflower, carrots, and green beans into a steamer basket set over boiling water.
I cover and steam the vegetables for about 5–7 minutes, just until they’re tender but still crisp.
Once steamed, I remove the veggies and drizzle them with lemon juice.
I slice the grilled chicken and serve it next to the vegetable medley, finishing with a sprinkle of fresh parsley if I have it on hand.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 280 kcal per serving
Variations
I sometimes swap out the green beans for zucchini slices or asparagus tips, depending on what’s in season.
For extra flavor, I marinate the chicken for a few hours in the spice mixture with a splash of lemon juice or balsamic vinegar.
To add some heat, I mix in a pinch of chili flakes or cayenne pepper.
If I want to make it a more filling meal, I serve it over a bed of quinoa or brown rice.
A drizzle of tahini or a dollop of hummus also complements the veggies beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I microwave the chicken and veggies for about 1–2 minutes until warmed through, or gently reheat them in a skillet over medium-low heat with a splash of water to keep the vegetables from drying out.
FAQs
What’s the best way to tell if grilled chicken is fully cooked?
I use a meat thermometer to check if the internal temperature has reached 165°F (74°C). If I don’t have one, I slice into the thickest part to make sure the juices run clear and there’s no pink inside.
Can I use frozen vegetables instead of fresh?
Yes, I often use frozen veggies when I’m short on time. I just steam them a little longer and make sure they’re well-drained before serving.
How do I keep the chicken from drying out on the grill?
I make sure not to overcook it and always let the chicken rest for a few minutes after grilling. That helps lock in the juices.
Is this recipe suitable for meal prep?
Absolutely. I cook everything in advance, then store individual portions in meal prep containers. It holds up well for a few days in the fridge.
Can I bake the chicken instead of grilling?
Yes, I bake the seasoned chicken breasts at 400°F (200°C) for about 20–25 minutes, or until they’re fully cooked.
Conclusion
This grilled chicken with steamed veggie medley is one of my favorite healthy meals — simple, fresh, and full of flavor. Whether I’m cooking for myself or prepping meals for the week, it’s a recipe I keep coming back to. It proves that clean eating doesn’t have to be bland or boring.
📖 Recipe:
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Grilled Chicken with Steamed Veggie Medley
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
A wholesome and satisfying dish featuring juicy grilled chicken breasts paired with a vibrant medley of steamed vegetables. It’s a clean, energizing, and low-carb meal that’s gluten-free, dairy-free, and ideal for meal prep.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 cup broccoli florets
1 cup cauliflower florets
1 medium carrot, sliced
1/2 cup green beans, trimmed
1/2 tablespoon lemon juice
Optional: fresh parsley for garnish
Instructions
- Preheat the grill or a grill pan over medium heat.
- In a small bowl, combine olive oil, garlic powder, paprika, oregano, salt, and black pepper.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Grill the chicken for 6–7 minutes on each side, or until cooked through (internal temperature should reach 165°F or 74°C).
- While the chicken cooks, place broccoli, cauliflower, carrots, and green beans into a steamer basket over boiling water.
- Cover and steam vegetables for 5–7 minutes, until tender but still crisp.
- Remove the vegetables and drizzle with lemon juice.
- Slice the grilled chicken and serve alongside the vegetable medley.
- Garnish with fresh parsley if desired.
Notes
Swap green beans for zucchini or asparagus based on seasonal availability.
Marinate chicken in spice mix with lemon juice or balsamic vinegar for added flavor.
Add chili flakes or cayenne pepper for a spicy kick.
Serve over quinoa or brown rice for a more filling meal.
A drizzle of tahini or a dollop of hummus pairs well with the veggies.
Store leftovers in an airtight container for up to 3 days.
Reheat in the microwave or a skillet with a splash of water to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
