🥗 Grilled Chicken & Roasted Veggie Plate Recipe
🐔 Ingredients:
For the Grilled Chicken:
-
2 boneless, skinless chicken breasts
-
2 tbsp olive oil
-
1 tbsp lemon juice
-
2 garlic cloves (minced)
-
1 tsp paprika
-
1 tsp dried oregano
-
Salt & pepper to taste
For the Roasted Veggies:
-
1 zucchini (sliced)
-
1 red bell pepper (cut into strips)
-
1 yellow bell pepper (cut into strips)
-
1 red onion (cut into wedges)
-
1 cup cherry tomatoes
-
2 tbsp olive oil
-
1 tsp Italian seasoning
-
Salt & pepper to taste
Optional:
-
Fresh parsley for garnish
-
Hummus or tzatziki on the side
-
Quinoa, brown rice, or couscous for serving
🔥 Instructions:
1. Marinate the Chicken
-
In a bowl, mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
-
Add chicken breasts and coat evenly. Let marinate for 15–30 minutes (or up to 4 hours in the fridge).
2. Preheat Oven & Grill
-
Preheat oven to 425°F (220°C) for roasting vegetables.
-
Preheat grill or grill pan to medium-high heat.
3. Roast the Veggies
-
Toss all chopped vegetables with olive oil, Italian seasoning, salt, and pepper.
-
Spread on a baking sheet and roast for 20–25 minutes, flipping once halfway through.
4. Grill the Chicken
-
Grill chicken for 6–7 minutes per side (internal temp should reach 165°F or 74°C).
-
Let rest for 5 minutes before slicing.
5. Assemble the Plate
-
Slice the grilled chicken.
-
Plate with roasted veggies.
-
Optionally add grains or sauces.
❓ Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and flavorful. Adjust grilling time (8–10 minutes per side).
Q: How do I make this dish vegetarian?
A: Replace chicken with marinated tofu, tempeh, or grilled portobello mushrooms.
Q: Can I roast the veggies in an air fryer?
A: Absolutely. Roast at 400°F (200°C) for 12–15 minutes, shaking halfway through.
Q: What sauces go well with this plate?
A: Try tzatziki, hummus, garlic yogurt sauce, or a lemon tahini drizzle.
Q: How do I meal prep this?
A: Store chicken, veggies, and grains separately in containers. Reheat in microwave or skillet. Keeps for 3–4 days.
Q: Can I grill the vegetables too?
A: Yes! Use a grill basket or skewers. Grill over medium heat for 10–15 minutes, turning occasionally.
Q: What’s a low-carb option for the grain?
A: Cauliflower rice or a leafy greens base works great.
