Grilled Chicken with Steamed Vegetables for Cholesterol
Grilled skinless chicken breast served with steamed broccoli, carrots, and green beans — lean, simple, and low in saturated fat.
This is a no-nonsense dinner plate: skinless chicken breast on the grill, a trio of steamed vegetables alongside, and barely any oil in sight.
Keeping the skin off the chicken and steaming rather than frying the vegetables are the two choices doing the most work toward this dish's cholesterol and heart-healthy tags — both cut down on saturated fat without cutting down on protein or flavor. Garlic powder and black pepper carry the seasoning, with salt kept optional or swapped for a substitute. Broccoli, carrot, and green beans each bring their own fiber to the plate, which is worth having alongside a meal built mostly around lean protein.
Let the chicken rest for a couple of minutes after grilling before slicing, so it stays juicy rather than dry.
Ingredients
- 2 skinless chicken breasts — 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- salt substitute or pinch of salt — optional
- 1 cup broccoli florets — steamed
- 1 cup carrot slices — steamed
- 1 cup green beans — steamed
Instructions
- 1Preheat grill or grill pan over medium heat.
- 2Brush chicken breasts with olive oil and season with garlic powder, black pepper, and optional salt substitute.
- 3Grill chicken for 6–7 minutes per side until fully cooked and juices run clear.
- 4Steam broccoli, carrots, and green beans until tender.
- 5Serve grilled chicken alongside the steamed vegetables.