Description
Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots is a delicious and healthful meal that’s perfect for any day of the week. This colorful dish combines tender grilled chicken with vibrant mixed vegetables and hearty roasted roots, creating a satisfying balance of flavors and nutrients. With just 10 minutes of prep time, it’s ideal for busy weeknights or an impressive weekend feast. Easily customizable, you can swap in seasonal veggies or your favorite herbs to make it your own. Enjoy a nutritious plate that not only looks good but tastes even better!
Ingredients
- 2 thin chicken breast fillets
- 1 tbsp olive oil (for chicken)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried herbs (thyme or parsley)
- Salt & pepper to taste
- 1 cup mixed veggies (green beans, carrots, broccoli, cauliflower)
- 1 small carrot (cut into sticks)
- 1 small eggplant or sweet potato (cut into sticks)
Instructions
- Marinate the chicken: Coat fillets with olive oil, garlic powder, paprika, dried herbs, salt, and pepper. Grill over medium-high heat for 3-4 minutes per side until golden and cooked through.
- Roast the roots: Preheat oven to 400°F (200°C). Toss carrot and eggplant/sweet potato in olive oil, smoked paprika, and salt; roast on a baking sheet for 20-25 minutes.
- Sauté the veggies: In a separate pan, sauté mixed veggies in olive oil over medium heat for about 5-6 minutes until tender; season to taste.
- Plate and enjoy: Serve grilled chicken alongside sautéed mixed veggies and roasted roots.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling/Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 85mg
Keywords: For extra flavor, marinate the chicken for at least 30 minutes before grilling. Feel free to use any seasonal vegetables you prefer—zucchini or bell peppers work great! To keep the chicken juicy, let it rest for a few minutes before slicing.