Description
Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots is a vibrant and flavorful dish that brings together juicy grilled chicken breast, colorful sautéed vegetables, and perfectly roasted root veggies. This recipe is perfect for a family dinner or a quick weeknight meal, delivering a balanced plate full of nutrition and taste.
Ingredients
Scale
- 2 thin chicken breast fillets
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried herbs (thyme or parsley)
- Salt & pepper to taste
- 1 cup frozen or fresh veggie medley (green beans, carrots, broccoli, cauliflower)
- 1 tsp olive oil
- Salt & pepper
- 1 small carrot, cut into sticks
- 1 small eggplant or sweet potato, cut into sticks
- 1 tsp olive oil
- Pinch of smoked paprika & salt
Instructions
- Marinate chicken in olive oil, garlic powder, paprika, dried herbs, salt, and pepper. Grill on medium-high heat for 3-4 minutes per side until fully cooked.
- Preheat oven to 400°F (200°C). Toss carrot and eggplant (or sweet potato) in olive oil, smoked paprika, and salt; roast on a baking sheet for 20-25 minutes.
- Sauté mixed veggies in olive oil over medium heat for about 5-6 minutes until tender; season with salt and pepper.
- Serve grilled chicken alongside sautéed veggies and roasted roots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added flavor depth, marinate the chicken longer if time permits. Feel free to swap in any seasonal vegetables you prefer in the mixed veggie medley.