Chicken Breast and Veg Recipes for Quick Healthy Meals

Updated On: October 7, 2025

Chicken breast and vegetables are a classic combination that brings together lean protein and nutrient-packed veggies for a healthy, satisfying meal. Whether you’re a busy professional, a fitness enthusiast, or simply someone who loves a good home-cooked dish, chicken breast and veg recipes offer versatility, flavor, and ease of preparation.

From simple stir-fries to oven-baked medleys, these recipes can fit any occasion and taste preference.

In this post, we’ll explore several delicious chicken breast and vegetable recipes that you can easily whip up any day of the week. You’ll find fresh ideas to brighten your dinner table, along with helpful tips and nutritional insights to make cooking enjoyable and beneficial for your wellbeing.

Plus, I’ll share some internal links to other great recipes that pair wonderfully with these meals, so you can expand your culinary repertoire!

Why You’ll Love This Recipe

These chicken breast and veg recipes are designed to be healthy, quick, and flavorful. Chicken breast is a wonderful source of lean protein, low in fat yet high in essential nutrients, making it perfect for weight management or muscle building.

Vegetables add vibrant color, texture, and a wealth of vitamins and antioxidants to your plate. Together, they create balanced meals that keep you energized and satisfied.

Plus, these recipes are highly customizable — swap out veggies depending on what’s in season or your personal favorites.

Whether you prefer grilling, roasting, or sautéing, these dishes come together with minimal fuss and maximum taste. Ready to get cooking?

Let’s dive in!

Ingredients

  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp soy sauce (optional for stir-fry)
  • 1 tsp dried Italian herbs (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • Fresh lemon juice from half a lemon
  • Optional garnish: fresh parsley or basil leaves

Equipment

  • Cutting board and sharp knife
  • Large skillet or frying pan
  • Baking sheet (if roasting)
  • Mixing bowl
  • Measuring spoons
  • Tongs or spatula
  • Aluminum foil (optional for roasting)
  • Instant-read thermometer (optional but helpful)

Instructions

  1. Prepare the chicken breasts: Pat dry the chicken breasts with paper towels to remove excess moisture. Season both sides with salt, pepper, and half of the dried Italian herbs.
  2. Prep the vegetables: Wash and slice the bell peppers, zucchini, and red onion. Separate broccoli into small florets. Mince the garlic cloves and set aside.
  3. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest on a plate, tented with foil to keep warm.
  4. Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the garlic and sauté for 30 seconds until fragrant. Add the bell peppers, zucchini, broccoli, and red onion. Season with the remaining Italian herbs, salt, and pepper. Cook for 5-7 minutes, stirring frequently until the vegetables are tender but still crisp.
  5. Combine and finish: Slice the rested chicken breasts into strips or bite-sized pieces. Return the chicken to the skillet with the vegetables. Drizzle with soy sauce (if using) and fresh lemon juice. Toss gently to combine and warm through for 1-2 minutes.
  6. Serve: Transfer the chicken and vegetables to plates or bowls. Garnish with fresh parsley or basil if desired, and enjoy immediately.

Tips & Variations

For best results, always allow the chicken to rest after cooking. This helps retain the juices and keeps the meat tender.

  • Make it a stir-fry: Use a wok or large skillet over high heat, cut chicken into thin strips, and cook quickly for a crisp-tender texture.
  • Roast instead of sauté: Toss the chicken breasts and vegetables with olive oil, herbs, salt, and pepper, then roast in a 400°F (200°C) oven for 20-25 minutes until cooked through.
  • Swap veggies: Try adding mushrooms, asparagus, carrots, or snap peas for variety.
  • Spice it up: Add red pepper flakes, smoked paprika, or a dash of curry powder for a flavor twist.
  • Make it a meal prep: Cook chicken and vegetables in bulk and store in airtight containers for grab-and-go lunches.

Looking for more chicken inspiration? Check out these delicious ideas like Pcos Chicken Recipes for health-focused options, or try a tasty Chicken and Burrata Recipe for a creamy indulgence.

For a different take on veggies, don’t miss the Thelma Sanders Squash Recipe.

Nutrition Facts

Nutrient Amount per Serving
Calories 320 kcal
Protein 38 g
Fat 12 g
Carbohydrates 10 g
Fiber 3 g
Sodium 420 mg
Vitamin A 25% DV
Vitamin C 90% DV

Serving Suggestions

This chicken breast and vegetable dish pairs beautifully with a variety of sides. For a light meal, serve it over a bed of steamed quinoa or brown rice for added fiber and whole grains.

If you want to keep it low-carb, try cauliflower rice or a fresh green salad on the side. Garlic mashed potatoes or roasted sweet potatoes also complement the flavors nicely for a heartier option.

For an extra boost of flavor, drizzle with a homemade vinaigrette or a sprinkle of grated Parmesan cheese. Don’t forget to check out some creative recipes like the Bariatric Meatloaf Recipe for more comforting, protein-packed dishes.

Conclusion

Chicken breast and vegetable recipes are a delicious way to enjoy nutritious, balanced meals every day. They combine lean protein with colorful vegetables that provide vitamins, minerals, and fiber, making them ideal for maintaining energy and supporting a healthy lifestyle.

With simple ingredients and straightforward cooking methods, these recipes are accessible for cooks of all skill levels. Plus, their adaptability means you can tailor each dish to your taste preferences and dietary needs.

Whether you’re meal prepping, cooking for family, or trying to eat cleaner, these meals will keep you satisfied and coming back for more.

Don’t forget to explore other recipes on the blog for inspiration and variety. Happy cooking!

📖 Recipe Card: Grilled Chicken Breast with Roasted Vegetables

Description: A simple and healthy recipe featuring juicy grilled chicken breast paired with a colorful mix of roasted vegetables. Perfect for a quick dinner packed with protein and nutrients.

Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M

Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes
  • 1 medium red onion, cut into wedges
  • 1 tablespoon fresh rosemary, chopped

Instructions

  1. Preheat grill to medium-high heat.
  2. Brush chicken breasts with 1 tablespoon olive oil and season with garlic powder, paprika, salt, and pepper.
  3. Toss vegetables with remaining olive oil, rosemary, salt, and pepper.
  4. Place chicken on the grill and cook for 6-7 minutes per side until cooked through.
  5. Meanwhile, spread vegetables on a baking sheet and roast in a 400°F oven for 20-25 minutes.
  6. Serve grilled chicken with roasted vegetables on the side.

Nutrition: Calories: 350 kcal | Protein: 40 g | Fat: 12 g | Carbs: 15 g

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Photo of author

Marta K

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