Herb Grilled Chicken Breast With Veggies | Low Carb Grilled Chicken | Healthy Lunch / Dinner Recipe

chicken breasts

🥗Healthier: turkey breasts

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor without the cost of fresh.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is often cheaper.

Pound the chicken breasts using a meat hammer or pounder.

Make small slits in the chicken breasts to help absorb the marinade.

Season the chicken breasts with crushed Himalayan pink salt and crushed black pepper, rubbing the seasoning well on both sides.

Let the seasoned chicken breasts rest for 10 to 15 minutes.

Crush 4 large garlic cloves using a knife.

Heat a pan and add 1/4 cup of olive oil.

Once the oil is hot, add the crushed garlic and small sprigs of rosemary, frying until the garlic turns golden brown.

Turn off the flame and allow the garlic and rosemary oil to cool completely.

In a bowl, pour the garlic rosemary oil, add lemon zest, juice of half a lemon, 1/4 teaspoon of mixed herbs, and a pinch of smoked paprika, mixing well to create the marinade sauce.

Generously apply the marinade sauce over the chicken breasts, brushing it well on all sides, and let them rest for at least an hour.

Boil baby potatoes, then slice them in half, keeping the skin on or peeling if desired.

Prepare veggies: boiled French beans, boiled baby potatoes, and halved cherry tomatoes for grilling.

Heat a grill pan and brush it with a few drops of olive oil.

Once the pan is hot, place the marinated chicken breasts on it, keeping the flame on medium, and brush with marinade sauce in between grilling.

After about 3 to 4 minutes, flip the chicken breasts to grill the other side, brushing with marinade sauce again.

Once grilled perfectly on both sides, remove the chicken breasts and set aside.

In the same grill pan, place the boiled baby potatoes (sliced in half), partially boiled French beans, and sliced cherry tomatoes.

Season the veggies with the same marinade sauce, Himalayan pink salt, and black pepper.

After about 1 minute, flip the cherry tomatoes first, then the boiled baby potatoes one by one.

Once the cherry tomatoes are soft and mushy, remove them from the pan.

Take off the French beans and check the potatoes; once grilled well, remove them as well.

Serve the grilled chicken breasts on a plate along with the grilled veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary