Grilled Chicken with Roasted Vegetables.
Benefits of Grilled Chicken with Roasted Vegetables
Grilled chicken with roasted vegetables is a popular and nutritious dinner choice. This meal is packed with high-quality protein from the chicken, which supports muscle repair and provides a lasting energy source. The roasted vegetables add essential vitamins and minerals like vitamin C, potassium, and fiber, promoting good digestion and a healthy immune system. Furthermore, grilling and roasting are cooking methods that require minimal oil, making this meal a heart-healthy option that fits into various dietary plans.
Ingredients:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Roasted Vegetables:
- 1 large zucchini, sliced
- 1 bell pepper (any color), sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (optional)
Instructions:
- Prepare the Chicken:
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
- Rub the mixture onto the chicken breasts and set aside.
- Prepare the Vegetables:
- Preheat your oven to 400°F (200°C).
- Place the zucchini, bell pepper, onion, and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, sprinkle salt, pepper, and Italian herbs, and toss well.
- Roast for 20-25 minutes, stirring halfway through.
- Grill the Chicken:
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill the chicken for 5-6 minutes on each side or until fully cooked.
- Remove from heat and let rest for a few minutes.
- Serve:
- Place the grilled chicken on a plate with a serving of roasted vegetables. Garnish with fresh herbs if desired.
This dinner provides a balanced combination of lean protein and fiber-rich vegetables, making it satisfying and easy to digest.