Sometimes the simplest meals are the ones that stick with you. This high protein grilled chicken breast is exactly that—straightforward, satisfying, and something you can rely on when the week has been long, and you just want to eat well without fuss.
I remember the first time I grilled this chicken; the sun was just starting to dip, and I was halfway distracted by a phone call that ran longer than I expected. I flipped the chicken a bit late, and honestly, it could have been drier, but the herbs and spices saved the day. There’s something about that smoky paprika mingling with the garlic and oregano that makes you want to sit down and savor every bite, even if dinner came a little later than planned. The juices ran clear, but I kept checking, nervous about overcooking. Still, it turned out juicy—just a little uneven, which felt more like a home-cooked dinner than a restaurant meal.
- It’s quick to prepare, making it great for nights when time isn’t on your side.
- The seasoning mix is balanced—warm, aromatic, but not overpowering.
- Grilling adds a smoky char, though it requires some attention so you don’t get dried out edges.
- The recipe is simple — and that’s kind of the point. No fancy ingredients, just honest flavor.
Don’t worry if you’re new to grilling chicken; it’s forgiving enough to let you learn as you go without any big disasters.
PrintHigh Protein Grilled Chicken Breast
A simple and delicious high-protein grilled chicken breast recipe perfect for a healthy meal. This recipe highlights lean chicken breast seasoned with herbs and spices, grilled to juicy perfection.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
Instructions
Preheat the grill to medium-high heat (about 400°F or 200°C).
Pat the chicken breasts dry with paper towels.
In a small bowl, combine the olive oil, garlic powder, smoked paprika, black pepper, salt, and dried oregano.
Brush the chicken breasts evenly with the olive oil and spice mixture on both sides.
Place the chicken breasts on the preheated grill.
Grill the chicken for 7 to 8 minutes on one side without moving it.
Flip the chicken breasts and grill for another 7 to 8 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving.
Using just a basic grill setup is enough here—no need for fancy tools. I usually serve this alongside a crisp salad or some grilled veggies on the side; the freshness cuts through the smoky spices nicely. If you’re feeling adventurous, tossing in a squeeze of lemon after grilling adds a bright note that’s hard to resist.
Sometimes I swap dried oregano for fresh herbs if I have them on hand, but I haven’t tested how much difference it makes every time. Also, olive oil can be switched out for avocado oil if that’s what you have—both work fine, really.
For a twist, you might try adding a pinch of cayenne if you want a little heat, but it’s just as good mild. The timing on the grill might shift a bit depending on how thick your chicken breasts are; thicker pieces take longer, obviously, so keep an eye on those internal temps if you can.
FAQ
Can I bake this chicken instead of grilling it? Yes, you can bake it at around 400°F, but you’ll miss out on that smoky grilled flavor.
What if I don’t have smoked paprika? Regular paprika works fine, though it won’t have quite the same depth.
How do I know when it’s done? The internal temperature should reach 165°F and juices should run clear—if you don’t have a thermometer, cutting into the thickest part to check can help.
Can leftovers be reheated? Absolutely, just warm gently to avoid drying out the chicken.
Ready to try this out? Grab your grill or skillet and make this high protein grilled chicken breast your go-to for quick, wholesome dinners.