Grilled Chicken with Pea and Veggie Plant Plate
This Grilled Chicken Pea Veggie Plate is a colorful, protein-packed meal that brings together tender grilled chicken breast with a vibrant mix of sweet green peas, seasonal vegetables, and fresh herbs. It’s light, filling, and perfect for a balanced Mediterranean-style lunch or dinner — bursting with flavor and nutrition.
Time and Yield
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
For the Grilled Chicken:
4 boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
Juice of ½ lemon
For the Pea and Veggie Plant Mix:
1½ cups fresh or frozen green peas
1 small zucchini, diced
1 red bell pepper, diced
1 small carrot, julienned or finely chopped
½ small red onion, thinly sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint leaves, chopped (optional for extra freshness)
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Optional for Serving:
Greek yogurt or tzatziki sauce
Lemon wedges
Instructions
1. Prepare the Chicken:
In a bowl, mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice.
Rub the marinade all over the chicken breasts.
Let marinate for at least 15 minutes (or up to 2 hours if you have time).
2. Grill the Chicken:
Preheat a grill or grill pan over medium-high heat.
Grill chicken for about 6–7 minutes per side, or until fully cooked (internal temperature 165°F / 74°C).
Remove from grill and let rest for 5 minutes before slicing.
3. Prepare the Pea and Veggie Mix:
If using frozen peas, briefly blanch them in boiling water for 2 minutes, then drain and rinse under cold water.
In a large bowl, toss peas, zucchini, red bell pepper, carrot, and red onion with olive oil, lemon juice, salt, pepper, parsley, and mint.
4. Assemble the Plate:
Arrange a generous scoop of the pea and veggie mix on a plate.
Top with sliced grilled chicken.
Add a dollop of Greek yogurt or tzatziki if desired, and garnish with lemon wedges.
Notes & Tips
Quick Meal Prep: Marinate the chicken the night before for even quicker assembly.
Extra Protein: Add some chickpeas to the veggie mix for a heartier bowl.
Veggie Swap: You can substitute seasonal vegetables like asparagus, green beans, or cherry tomatoes.
Meal Prep Friendly: The pea and veggie salad can be made ahead and stored in the fridge for up to 3 days.
Frequently asked questions FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless thighs are juicier and very flavorful — just adjust cooking time slightly longer.
Q: Can I make this vegetarian?
A: Yes! Replace chicken with grilled halloumi cheese or marinated tofu.
Q: Can I serve it warm or cold?
A: Both! The grilled chicken is best warm, but the veggie pea salad can be served cold or at room temperature.
Q: How do I make it even more Mediterranean?
A: Add some crumbled feta, Kalamata olives, or a drizzle of balsamic glaze on top!
Nutritional Value
Calories: 200
Protein: 35g
Fat: 18g
Carbs: 18g
Fiber: 5g
Sugar: 6g
Sodium: 400mg
Vitamin A: 80% DV
Vitamin C: 110% DV
Calcium: 8% DV
Iron: 15% DV