top of page

Your Feedback is Appreciated

Grilled chicken breast with extra portion of chicken, omit cauliflower and broccoli

average rating is 3 out of 5, based on 150 votes

Get ready for a culinary delight as we fire up the grill and transform simple chicken breasts into a symphony of flavors! With a tangy marinade and tender, grilled perfection, this low-carb, high-protein dish will leave you craving for more.

Serving suggestions/tips:

Serve with a refreshing side salad of mixed greens and cherry tomatoes for a burst of freshness.

Drizzle some extra lemon juice over the grilled chicken to enhance the flavors.

Pair it with grilled vegetables or steamed asparagus for a complete and nutritious meal.



Prep Time


Total Time







Low-carb high-protein diabetic-friendly gluten-free dairy-free nut-free sugar-free keto-friendly paleo-friendly grain-free clean eating heart-healthy weight-loss diabetic-diet protein-rich


  • 2 large chicken breasts (about 6-8 ounces each)

  • 2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon apple cider vinegar

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)


  1. In a medium-sized bowl, combine the olive oil, lemon juice, apple cider vinegar, minced garlic, smoked paprika, ground cumin, dried oregano, onion powder, salt, and pepper. Mix well to create the marinade.

  2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and make sure it's evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. Marinating the chicken will enhance the flavors and keep it moist.

  3. Preheat your grill or grill pan over medium-high heat. Make sure to lightly grease the grates to prevent sticking.

  4. Remove the chicken from the marinade and let any excess drip off. Discard the used marinade.

  5. Grill the chicken breasts for about 6-8 minutes per side or until they reach an internal temperature of 165°F (75°C). Cooking times may vary depending on the thickness of the chicken breasts, so keep an eye on them to avoid overcooking.

  6. Once the chicken is fully cooked, remove it from the grill and let it rest for a couple of minutes before slicing.

  7. Serve the grilled chicken with a side salad of mixed greens or some steamed vegetables like zucchini or asparagus. Feel free to garnish with fresh parsley for an extra pop of flavor.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

Write a Review

load more

bottom of page