Simple Grilled Chicken & Fresh Veggie Plate
Description
This easy and healthy dish features juicy, marinated grilled chicken paired with crisp, colorful fresh vegetables. It’s perfect for lunch or dinner, high in protein, and loaded with vitamins. The flavors are clean and bright, with a tangy, herb-garlic marinade that complements the freshness of the veggies.
Time Required
Prep time: 15 minutes
Marinating time (optional): 15–60 minutes
Cook time: 12–15 minutes
Total time: 30–75 minutes (depending on marination)
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried oregano (or thyme)
For the Fresh Veggie Plate (choose your favorites)
1 cup cherry tomatoes
1 cucumber, sliced
1 carrot, sliced or shredded
1 bell pepper, sliced
½ cup mixed salad greens
¼ red onion, thinly sliced (optional)
Fresh herbs (parsley or basil), optional
For Serving (Optional)
Lemon wedges
A drizzle of olive oil or vinaigrette
Hummus or yogurt dip
Instructions
1. Prepare the Chicken Marinade
In a bowl, mix:
olive oil + lemon juice + minced garlic + salt + pepper + paprika + oregano.
Coat the chicken breasts evenly in the marinade.
Let sit 15–60 minutes (the longer, the better flavor).
2. Grill the Chicken
Preheat grill or grill pan to medium-high heat.
Grill chicken 6–7 minutes per side, depending on thickness.
Internal temperature should reach 165°F (74°C).
Let the chicken rest 3 minutes before slicing.
3. Prepare the Fresh Veggies
Wash and slice your chosen vegetables.
Arrange them neatly on a plate or platter.
Drizzle with a little olive oil, lemon, or leave plain for freshness.
Add herbs for color and flavor.
4. Assemble
Slice the grilled chicken and place beside the veggies.
Add any dips, sauces, or lemon wedges for serving.
Serving Suggestions
Add hummus for extra protein.
Serve with brown rice or quinoa to make it a full meal.
Sprinkle feta cheese if you want a Mediterranean twist.
Simple Q&A About the Recipe
Q: Can I use chicken thighs instead of breasts?
Yes! Thighs stay even more juicy. Grill 5–6 minutes per side.
Q: Can I bake the chicken instead of grilling?
Yes. Bake at 400°F (200°C) for 20–25 minutes.
Q: What veggies can I substitute?
Anything fresh works: lettuce, celery, radishes, snap peas, broccoli, or avocado.
Q: Can I meal-prep this?
Absolutely. Store chicken and veggies separately for freshness.
Q: What spices can I add for more flavor?
Chili powder, cumin, rosemary, turmeric, or Italian seasoning all work well.