Description
A high-protein, grilled meal featuring juicy chicken breasts and caramelized seasonal vegetables like zucchini, bell peppers, and asparagus. This 40g-protein-per-serving recipe delivers smoky char and natural sweetness, ideal for muscle recovery and healthy eating.
Ingredients
4 skin-on chicken breasts (6 oz each)
2 medium yellow zucchini (cut into 1/2″ rounds)
2 red bell peppers (halved and seeded)
1 bundle asparagus (thick ends trimmed)
2 tbsp olive oil
1 large lemon (for garnish and dressing)
Smoked paprika (to taste)
Salt and black pepper (to taste)
Minced garlic (1 clove)
Instructions
Pat chicken dry with paper towels to ensure proper sear.
Brush both sides with olive oil and season with salt/pepper.
Add minced garlic to olive oil; baste chicken with mixture.
Preheat grill to 450°F with both direct and indirect zones.
Sear chicken over high heat (2-3 minutes per side).
Move chicken to indirect zone and cook at 350°F until 165°F internal temperature.
Olive oil vegetables and season with smoked paprika.
Place zucchini and peppers skin-side down first on the grill; add asparagus later.
Grill vegetables 5-7 minutes total for charred, tender-crisp results.
Squeeze fresh lemon juice over the completed dish before serving.
Notes
Use a digital thermometer to ensure chicken reaches 165°F safely.
Sub skin-on thighs for juicier results.
Adjust vegetable selections based on seasonal availability (e.g., heirloom tomatoes, corn on the cob).
Pair with quinoa or a summer salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg