Grilled Chicken with Roasted Vegetables
Juicy grilled chicken paired with a medley of perfectly roasted vegetables, creating a simple yet satisfying dinner.
15 min
Prep
35 min
Cook
4
Serves
410
Calories
Macros · per serving
35g protein
25g carbs
18g fat
Ingredients
For 4 servings
- 4 chicken breast
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 3 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 red bell pepper
- 2 zucchini
- 1 red onion
- 3 carrot
- 3 potato
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- 3
Add chicken breasts to the marinade, turning to coat evenly. Let it sit for 10 minutes.
- 4
While marinating, chop red bell peppers, zucchini, red onion, carrots, and potatoes into similar-sized pieces.
- 5
Toss the vegetables with the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste.
- 6
Spread vegetables on a baking sheet in a single layer and roast in the oven for 25-30 minutes until tender and caramelized.
- 7
While vegetables are roasting, heat a grill pan over medium-high heat and grill the marinated chicken for 6-7 minutes on each side until fully cooked and juices run clear, reaching an internal temperature of 165°F (75°C).
- 8
Let the chicken rest for a few minutes before serving alongside the roasted vegetables.
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