Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots
Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots is a vibrant and nutritious dish that’s perfect for lunch or dinner. This meal features juicy grilled chicken breast complemented by a colorful array of sautéed vegetables and sweet roasted root veggies. With its quick preparation and delightful flavors, this recipe is an excellent choice for busy weeknights or gatherings with friends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling/Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 thin chicken breast fillets
- 1 tablespoon olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried herbs (thyme or parsley)
- 1 cup mixed vegetables (green beans, carrots, broccoli, cauliflower)
- 1 small carrot (cut into sticks)
- 1 small eggplant or sweet potato (cut into sticks)
- Salt and pepper to taste
Instructions
- Marinate the chicken: Coat chicken breast fillets with 1 tablespoon olive oil, garlic powder, paprika, dried herbs, salt, and pepper. Let it marinate for at least 30 minutes.
- Grill the chicken: Heat a grill pan over medium-high heat. Grill the marinated chicken for about 3–4 minutes on each side until golden brown and cooked through.
- Roast the roots: Preheat the oven to 400°F (200°C). Toss carrot and eggplant (or sweet potato) with remaining olive oil and smoked paprika on a baking sheet. Roast for 20–25 minutes.
- Sauté the veggies: In another pan, heat 1 teaspoon olive oil over medium heat. Add mixed veggies and sauté for about 5–6 minutes until tender; season lightly with salt and pepper.
- Serve: Plate the grilled chicken alongside sautéed veggies and roasted roots.
Nutrition
- Serving Size: 1 plate
- Calories: 435
- Sugar: 6g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg