Grilled Chicken and Roasted Vegetables
A wholesome and flavorful meal, perfect for any day.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 38g protein🍚 25g carbs🥑 19g fat🌾 7g fibreper serving
📲 Share
servings
🎬 Watch Anita Ji Ka Kitchen make it
Ingredients
- 🐔4 chicken breasts, boneless, skinless
- 🫒2 tbsp olive oil
- 🌶️1 tsp paprika
- 🧄½ tsp garlic powder
- 🌿½ tsp dried oregano
- 🥒1 zucchini, chopped
- 🌶️1 red bell pepper, chopped
- 🥦1 broccoli head, florets
- 🧅½ red onion, sliced
- 🏺¼ cup balsamic vinegar
- 🧂 salt and black pepper, to taste
Pro tips
- Marinate the chicken for at least 30 minutes, or even overnight, for more flavor.
- Feel free to swap out vegetables based on seasonal availability and personal preference (e.g., asparagus, carrots, sweet potatoes).
- For extra zest, squeeze fresh lemon juice over the finished dish.
Method
- 1Preheat oven to 200°C (400°F). In a small bowl, whisk together 1 tbsp olive oil, paprika, garlic powder, oregano, salt, and pepper.
- 2Pat chicken breasts dry and rub with the spice mixture. Set aside to marinate while you prepare the vegetables.
- 3Chop zucchini, red bell pepper, broccoli, and red onion into bite-sized pieces.
- 4On a large baking sheet, toss the chopped vegetables with the remaining 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
- 5Roast vegetables in the preheated oven for 15-20 minutes, or until tender-crisp.
- 6While vegetables are roasting, heat a grill pan or outdoor grill to medium-high heat. Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F).
- 7Remove chicken from grill and let rest for 5 minutes before slicing.
- 8Serve grilled chicken alongside the roasted vegetables.