When the evening rolls around and you want something that feels like a treat but won’t weigh you down, this low calorie grilled chicken with steamed vegetables fits the bill perfectly. It’s the kind of meal that makes you appreciate the basics—clean, fresh ingredients coming together in a way that’s surprisingly satisfying.
I remember the first time I grilled chicken this way. The aroma of paprika and garlic mingling on the grill was almost distracting—made me check the clock more than once. I wasn’t sure if the chicken would be juicy enough, but it turned out tender and perfectly cooked, the kind of sear that you don’t always get without fuss. The steamed broccoli, cauliflower, and carrots came out bright and just a little crunchy, which balanced the smoky richness of the chicken. I squeezed lemon over everything, though I might have overdone it a bit—next time, I’ll ease up on the citrus. It’s funny how a simple meal can feel like a small victory, especially on a busy night.
- This dinner is light but filling, making it a great choice when you want to eat well without extra fuss.
- The spice blend is straightforward, so it’s easy to tweak if you want to experiment, though it’s good as is.
- It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
- The steamed vegetables keep their texture and color, but you might prefer them softer or with a drizzle of something extra.
If you’re worried about the chicken drying out, don’t be. Just keep an eye on the grill and trust that a little patience pays off. And if you’re not a fan of broccoli or cauliflower, you can swap in other veggies, though I haven’t tested all of those combinations myself.
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Low Calorie Grilled Chicken with Steamed Vegetables
- Total Time: 35 minutes
- Yield: 4 1x
Description
A healthy and flavorful low calorie chicken dinner featuring grilled chicken breast served with a medley of steamed vegetables. Perfect for a light yet satisfying meal.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups broccoli florets
2 cups cauliflower florets
2 medium carrots, peeled and sliced
1/2 teaspoon salt for vegetables
1/4 teaspoon black pepper for vegetables
1 lemon, cut into wedges
Instructions
Preheat the grill or grill pan to medium-high heat.
In a small bowl, combine olive oil, garlic powder, paprika, dried thyme, salt, and black pepper.
Brush the chicken breasts evenly with the olive oil and spice mixture.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
While the chicken is grilling, bring a large pot of water to a boil and prepare a steamer basket.
Add broccoli florets, cauliflower florets, and sliced carrots to the steamer basket.
Steam the vegetables for 6-8 minutes, or until they are tender but still crisp.
Remove the vegetables from the steamer and season with salt and black pepper.
Serve each grilled chicken breast with a portion of steamed vegetables and a lemon wedge on the side for squeezing over the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Grilling chicken requires just a decent pan or an outdoor grill, nothing fancy. Steaming veggies is just as approachable—any steamer basket or even a simple colander over boiling water works well. For serving, I like pairing this with a light salad or even a small portion of whole grains if you want something a bit heartier. Sometimes I toss in some herbs like parsley or thyme for a fresh note, but that’s just me playing around.
Variations? You could add a touch of heat with red pepper flakes or try swapping the lemon for lime. Roasting the vegetables instead of steaming is an option, but it changes the texture quite a bit. Honestly, it’s a flexible template, so feel free to adjust it to what’s in your fridge or what you’re craving.
Frequently Asked Questions
Can I use other cuts of chicken?
Breasts work best for this recipe’s timing, but thighs could be grilled too if you adjust cooking time accordingly.
How do I know when the chicken is done?
The safest bet is using a meat thermometer; 165°F means it’s cooked through but still juicy.
Can I prep this ahead of time?
Yes, you can marinate the chicken and prep the veggies earlier in the day to save time.
Feeling ready to try a healthy, no-fuss dinner? This grilled chicken with steamed vegetables might just become your go-to on nights when you want something nourishing and straightforward. Give it a shot and see how a simple meal can brighten your evening.