Grilled Chicken with Roasted Vegetables
Tender, juicy grilled chicken breast served with a colorful medley of roasted seasonal vegetables. A protein-packed meal that's both satisfying and nutritious.
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4 people
Difficulty
Medium
High Protein
Ingredients
4 boneless, skinless chicken breasts (6 oz each)
2 bell peppers (red and yellow), sliced
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red onion, cut into wedges
2 cups broccoli florets
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme
Salt and black pepper to taste
Lemon wedges for serving
Instructions
1
Preheat grill to medium-high heat (400°F).
2
Preheat oven to 425°F for roasting vegetables.
3
Season chicken breasts with 1 tbsp olive oil, garlic, paprika, thyme, salt, and pepper. Let marinate for 10 minutes.
4
Toss all vegetables with remaining 2 tbsp olive oil, salt, and pepper in a large bowl.
5
Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly charred.
6
While vegetables roast, grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F.
7
Remove chicken from grill and let rest for 5 minutes before slicing.
8
Serve grilled chicken alongside roasted vegetables with lemon wedges.
9
Optional: Drizzle with additional olive oil and fresh herbs before serving.
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