Grilled chicken fillet with vegetables

Name: Grilled chicken fillet with vegetables
Total time: 30 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Chicken breast fillet — 160 g; Zucchini — 120 g; Bell peppers — 100 g; Olive oil — 10 ml; Lemon — 15 g; Garlic — 3 g; Paprika — 1 g; Salt — 2 g; Ground black pepper — 0.5 g

Juicy chicken fillet on a grill pan with zucchini and bell pepper, seasoned with lemon and garlic. Quick and easy, no fuss.

Time: 30 min
Serving: 339 kcal
Ingredients: ≈ $2.51
Protein: 40 g

Healthy High protein

Ingredients

1 Chicken breast filletpack 800 g ≈ $7.23 160 g
2 Zucchini≈ $3.00 per kg 120 g
3 Bell peppers≈ $6.00 per kg 100 g
4 Olive oil 10 ml
5 Lemon≈ $4.70 per kg 15 g
6 Garlic≈ $10.00 per kg 3 g
7 Paprika 1 g
8 Salt 2 g
9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Preparation: rinse the chicken¹ fillets, zucchini² and pepper; pat the fillet dry with paper towels and pound to 1.5 cm thick. Preheat a grill pan over medium-high heat until hot and ready to cook.
Preparation: rub the fillet with a mixture of oil, crushed garlic⁶, paprika, salt and pepper; let marinate for 5–10 minutes at room temperature.
Prepare vegetables: slice the zucchini² into 0.5 cm rounds; slice the pepper into strips 1–1.5 cm wide. Lightly brush the vegetables with oil.
Grill: place the fillet on the grill pan; cook over medium heat for 5–6 minutes per side until golden and cooked through; check internal temperature to at least 74°C.
Grill: roast the vegetables on the same pan for 3 minutes per side, until light caramelization and tenderness; vegetables should hold their shape and stay juicy.
Finish with lemon⁵: after cooking, drizzle the fillet and vegetables with fresh lemon juice; keep on the heat for an additional 1 minute for aroma.
Serve: remove from heat, let the fillet rest for 3 minutes under foil; serve with the vegetables and a lemon⁵ wedge; if desired, add an extra squeeze of lemon on the plate.

Tips

Why it works: Pound the fillet to 1.5 cm thick so it cooks evenly and stays juicy without drying out. Thicker cuts risk overcooking the outside before the inside is done.
Substitutions: Use bell pepper strips instead of zucchini if you prefer; swap paprika for ½ tsp smoked paprika for a deeper flavor. Skip lemon if you have vinegar. Use 1 tbsp white vinegar instead.
Common mistakes: Overcooking the chicken makes it dry and pale inside; use a meat thermometer to confirm 74°C at the thickest part.
Storing and reheating: Eat fresh or refrigerate for 2 days; reheat in a pan with 1 tsp oil over medium heat for 3–4 minutes. Freezes poorly. Texture turns mushy.
Serve with: Pair with ½ cup cooked quinoa or a side salad for a balanced dinner. Works well for weeknight meals when you need protein fast.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	339 kcal	17%
Protein	40 g	54%
Fat	14 g	20%
Carbs	14 g	6%
Per 100 g	82 kcal

Cost

≈ $2.51per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is chicken breast fillet.