Succulent grilled chicken breasts paired with vibrant roasted vegetables, quinoa, and a zesty lemon-herb dressing create a nutrient-dense meal that’s both restaurant-quality and weeknight-friendly. This colorful plate combines lean protein, whole grains, and fresh produce for a perfectly balanced dinner that satisfies without compromising on flavor. The smoky char from the grill combined with bright, fresh herbs makes this dish absolutely irresistible.
Healthy eating doesn’t have to be boring or time-consuming, and this Healthy Grilled Chicken Plate is the perfect testament to that philosophy. Originating from Mediterranean and modern wellness cuisines, this dish has become a staple for health-conscious home cooks and fitness enthusiasts alike. The combination of grilled proteins, whole grains, and abundance of vegetables creates a nutritionally complete meal that’s as beautiful to look at as it is delicious to eat.
What makes this dish truly special is its versatility and simplicity. Whether you’re meal prepping for the week or preparing a quick weeknight dinner, this recipe adapts beautifully to whatever ingredients you have on hand. The grilling technique creates a beautiful caramelized exterior while keeping the chicken juicy and tender inside, while the vegetables develop a sweet, smoky flavor that elevates the entire plate.
You’ll love this recipe because it strikes the perfect balance between indulgence and health-consciousness. It’s packed with lean protein, fiber-rich whole grains, and an impressive array of colorful vegetables that provide essential vitamins and minerals. Plus, it’s naturally gluten-free and can easily be adapted for various dietary preferences.
Why You’ll Love This Recipe
- Complete meal in one plate with balanced macronutrients—lean protein, whole grains, and vegetables providing sustained energy and satisfaction
- Restaurant-quality presentation that looks impressive enough to serve guests yet simple enough for busy weeknights
- Highly customizable and adaptable to seasonal produce and dietary preferences without sacrificing flavor or nutrition
- Naturally gluten-free and works perfectly for various diets including paleo, Mediterranean, and wellness-focused eating plans
Ingredients
-
4 pieces (6 oz each) Boneless, skinless chicken breasts (Room temperature for even cooking) -
3 tablespoons Extra virgin olive oil (Divided for marinating and vegetables) -
3 tablespoons Fresh lemon juice (From 1-2 fresh lemons) -
4 cloves Garlic cloves, minced (Fresh minced preferred) -
2 tablespoons combined Fresh rosemary and thyme (Or 1 tablespoon dried herbs) -
To taste as needed Sea salt and black pepper (Adjust according to preference) -
2 cups Cherry tomatoes, halved (Mix of red and yellow if available) -
2 medium Zucchini, sliced lengthwise (About 1/4 inch thick slices) -
2 large Red bell pepper, chunked (Cut into large pieces for grilling) -
2 cups Cooked quinoa (Prepared according to package directions) -
3 tablespoons Fresh parsley, chopped (For garnish and freshness) -
1 teaspoon Dijon mustard (For the dressing)
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, minced garlic, fresh rosemary, thyme, sea salt, and black pepper. This aromatic mixture will infuse the chicken with Mediterranean flavors. Reserve 2 tablespoons of this mixture in a separate bowl for drizzling over the finished plates.
💡 Make the marinade while your grill is preheating to save time and allow flavors to develop
Place chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them, ensuring they’re well coated on both sides. Let sit for 10-15 minutes at room temperature. If using a bag, gently massage the marinade into the chicken to distribute the herbs and garlic evenly.
💡 Don’t marinate longer than 30 minutes or the lemon juice will begin to cure the chicken; for deeper flavor, marinate up to 2 hours in the refrigerator
While the chicken marinates, prepare your vegetables. Toss the halved cherry tomatoes, zucchini slices, and bell pepper chunks with 1 tablespoon of olive oil, salt, and pepper in a separate bowl. Arrange them on a grill tray or in a grilling basket for easy handling on the grill.
💡 Cutting vegetables into similar sizes ensures they’ll cook evenly and finish at the same time as the chicken
Preheat your grill to medium-high heat (approximately 400-450°F) for 10 minutes. Once hot, carefully oil the grill grates using a paper towel dipped in oil and a pair of long tongs to prevent sticking. This step is crucial for achieving those beautiful grill marks and preventing the chicken from sticking.
💡 A hot, well-oiled grill is the secret to restaurant-quality grill marks and a flavorful crust
Place the marinated chicken breasts on the grill directly over the heat, and place the vegetable tray on a secondary area of the grill or slightly to the side. Grill the chicken for 6-7 minutes per side without moving it around, allowing for proper caramelization and grill marks. The vegetables will need 8-10 minutes total, stirring occasionally. Chicken is done when it reaches an internal temperature of 165°F when measured with a meat thermometer.
💡 Resist the urge to flip the chicken multiple times; let it sit undisturbed for those gorgeous grill marks to develop
Remove the chicken from the grill and place it on a cutting board. Let it rest for 3-4 minutes before slicing; this allows the juices to redistribute throughout the meat, keeping it moist and tender. Slice each breast into 1/2-inch thick pieces, revealing the beautiful char on the exterior.
💡 Never skip the resting period; this simple step makes a significant difference in the final texture and juiciness of the chicken
Divide the cooked quinoa evenly among four plates, creating a base for each plate. Arrange the grilled vegetables around the quinoa, then top with the sliced grilled chicken. Drizzle the reserved lemon-herb marinade over each plate and garnish with fresh chopped parsley for a pop of color and freshness.
💡 Warm your plates in the oven at 200°F for 5 minutes before plating for a more professional presentation and to keep the food hotter longer
👨🍳 Chef’s Notes
The key to perfectly grilled chicken is understanding your grill’s hot spots and using them strategically. I always recommend letting your protein come to room temperature before grilling, as this ensures even cooking from edge to center. Don’t be afraid of a good sear—the flavorful crust that develops is worth the slight increase in cooking time. Finally, investing in a reliable meat thermometer removes all guesswork and guarantees perfectly cooked chicken every single time.
Healthy Grilled Chicken Plates with Seasonal Vegetables
Succulent grilled chicken breasts paired with vibrant roasted vegetables, quinoa, and a zesty lemon-herb dressing create…
Ingredients
- • 4 pieces (6 oz each) Boneless, skinless chicken breasts
- • 3 tablespoons Extra virgin olive oil
- • 3 tablespoons Fresh lemon juice
- • 4 cloves Garlic cloves, minced
- • 2 tablespoons combined Fresh rosemary and thyme
- • To taste as needed Sea salt and black pepper
- • 2 cups Cherry tomatoes, halved
- • 2 medium Zucchini, sliced lengthwise
- • 2 large Red bell pepper, chunked
- • 2 cups Cooked quinoa
- • 3 tablespoons Fresh parsley, chopped
- • 1 teaspoon Dijon mustard
Instructions
- In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, minced garlic, fresh rosemary, thyme, sea salt, and black pepper. This aromatic mixture will infuse the chicken with Mediterranean flavors. Reserve 2 tablespoons of this mixture in a separate bowl for drizzling over the finished plates.
- Place chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them, ensuring they’re well coated on both sides. Let sit for 10-15 minutes at room temperature. If using a bag, gently massage the marinade into the chicken to distribute the herbs and garlic evenly.
- While the chicken marinates, prepare your vegetables. Toss the halved cherry tomatoes, zucchini slices, and bell pepper chunks with 1 tablespoon of olive oil, salt, and pepper in a separate bowl. Arrange them on a grill tray or in a grilling basket for easy handling on the grill.
- Preheat your grill to medium-high heat (approximately 400-450°F) for 10 minutes. Once hot, carefully oil the grill grates using a paper towel dipped in oil and a pair of long tongs to prevent sticking. This step is crucial for achieving those beautiful grill marks and preventing the chicken from sticking.
- Place the marinated chicken breasts on the grill directly over the heat, and place the vegetable tray on a secondary area of the grill or slightly to the side. Grill the chicken for 6-7 minutes per side without moving it around, allowing for proper caramelization and grill marks. The vegetables will need 8-10 minutes total, stirring occasionally. Chicken is done when it reaches an internal temperature of 165°F when measured with a meat thermometer.
- Remove the chicken from the grill and place it on a cutting board. Let it rest for 3-4 minutes before slicing; this allows the juices to redistribute throughout the meat, keeping it moist and tender. Slice each breast into 1/2-inch thick pieces, revealing the beautiful char on the exterior.
- Divide the cooked quinoa evenly among four plates, creating a base for each plate. Arrange the grilled vegetables around the quinoa, then top with the sliced grilled chicken. Drizzle the reserved lemon-herb marinade over each plate and garnish with fresh chopped parsley for a pop of color and freshness.
