There’s magic in grilled chicken and roasted veggies together. This dish is both satisfying and nutritious. It’s perfect for dinner parties or quick weeknight meals.
I’ll show you how to make it and share tips for success in the kitchen.
Let’s explore how simple ingredients can become a feast. You’ll use fresh produce and quality proteins. This creates a dish that’s nourishing and delicious. Let’s begin!
Table of Contents
Benefits
This dish is very nutritious. Grilling chicken keeps it juicy and low in fat. Roasting veggies brings out their sweetness, making every bite feel indulgent yet healthy. Plus, the flavors are clean and vibrant because we use fresh herbs and spices instead of heavy sauces.
Nutritional Facts
This dish is rich in protein thanks to the lean chicken breast and loaded with vitamins and antioxidants from the colorful vegetables. Each serving contains approximately:
- Calories: 350 kcal
- Protein: 35g
- Carbohydrates: 15g
- Fat: 18g
Try this delicious Grilled Chicken with Roasted Vegetables recipe for a healthy yet indulgent meal. It’s perfect for any occasion and packed with nutrients!
Ingredients
Here’s what you’ll need for this recipe:
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts (about 600g total)
- 2 tablespoons olive oil
- 1 tablespoon paprika (smoked or regular)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Juice of half a lemon
For the Roasted Vegetables:
- 2 medium zucchinis, sliced diagonally
- 3 large carrots, peeled and chopped into thick sticks
- 1 red bell pepper, seeded and cut into chunks
- 1 yellow bell pepper, seeded and cut into chunks
- 1 small red onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
Preparation Method
Step 1: Prepare the Chicken Marinade
In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of paprika, 1 teaspoon each of garlic powder, onion powder, and dried oregano. Add salt, pepper, and lemon juice to taste. Place the chicken in a dish or bag and pour the marinade over it. Make sure it’s coated well. Cover and refrigerate for 30 minutes to 4 hours for deeper flavors.
Step 2: Preheat Your Grill
Preheat your grill to medium-high heat. For charcoal grills, wait until the coals are covered with white ash. For gas grills, set the burners right. Once hot, oil the grates to prevent sticking.
Step 3: Cook the Chicken
Remove the chicken from the marinade and shake off excess. Discard the marinade. Grill the chicken for 6–7 minutes per side, depending on thickness. Use a meat thermometer to check if it’s done. The internal temperature should be 165°F (74°C). Let it rest for 5–10 minutes to redistribute juices.
Step 4: Prepare the Vegetables
While the chicken rests, prepare the veggies. Toss the zucchini, carrots, bell peppers, and red onion with 2 tablespoons of olive oil. Season with thyme, rosemary, salt, and pepper. Spread them on a baking sheet lined with parchment paper.
Step 5: Roast the Vegetables
Put the veggies in a 400°F (200°C) oven. Roast for 20–25 minutes, stirring halfway. This makes them tender and caramelized. Add minced garlic for the last few minutes if you like.
Step 6: Assemble and Serve
Cut the chicken into thin strips or serve whole. Place the roasted veggies on a platter. Top with the grilled chicken. Add fresh parsley and lemon wedges for color and freshness.
Useful Tips
- Marinating the chicken ahead of time enhances its flavor significantly.
- Don’t overcrowd the grill; cook in batches if necessary to achieve better sear marks.
- Experiment with different spices like cumin or chili flakes for unique variations.
Check out this recipe: Delicious Chicken Kebabs with Zucchini and Mushrooms Recipe
Additional Information
- Portion: serve 4 people
- Time: Total preparation and cooking time: 45–50 minutes.
- Level of Difficulty: Beginner-friendly! With clear instructions, anyone can master this recipe.
Equipment Needed
You’ll need a grill, tongs, mixing bowls, a baking sheet, and a meat thermometer. A thermometer is a great investment for safe and delicious meals.
Special Care
Make sure the chicken reaches 165°F (74°C) to avoid foodborne illness. Never reuse marinades with raw chicken unless boiled first.
Clean your grill after use to save time and keep it in good condition.
Personal Reflection
Cooking this dish reminds me of food’s power to connect and express creativity. It teaches patience, resourcefulness, and the joy of savoring moments.
Whether for loved ones or a quiet evening, it brings joy and satisfaction. Remember, every dish tells a story, and yours is unique.
Recipe Variations
This recipe is flexible and fun to experiment with. Try substituting paprika with cumin or chili powder for a smoky kick. Add fresh herbs like basil or mint for a surprising twist.
Don’t stick to just zucchini, carrots, and bell peppers. Try cherry tomatoes, sweet potatoes, or Brussels sprouts. Toss roasted veggies with balsamic glaze for a glossy, tangy finish that pairs well with the chicken.
If you want to add more protein, try chickpeas or edamame to the roasted veggies. They add nutrients and a nice crunch. These changes make the recipe exciting and let you use what you have.
Side Dishes
I think about balance when serving this dish. A light side dish can enhance the meal without overpowering it. Quinoa salad with lemon, olive oil, and parsley is a great choice. It’s refreshing and full of fiber, perfect with the chicken and veggies.
Wild rice pilaf with garlic, thyme, and soy sauce is another favorite. Its earthy taste contrasts well with the main course. For a lighter option, a mixed greens salad with arugula, spinach, and kale is perfect. A simple vinaigrette made from apple cider vinegar, honey, and Dijon mustard is a great dressing.
If you like carbs, baked sweet potato fries or sourdough bread are great. They soak up the juices, making every bite comforting. Choose a side that complements the main dish without overshadowing it.
Presentation Tips
Presentation is key because it sets the mood for the meal. Even if the food tastes amazing, how it looks matters. Arrange the roasted veggies neatly on the plate. Place the grilled chicken slices on top, angling them for elegance.
To make it look even better, garnish with parsley or cilantro. Squeeze lemon over everything for flavor and aroma. Drizzle olive oil around the edges for a polished look.
For a special touch, serve the dish family-style on a large cutting board or platter. This encourages sharing and makes the meal feel more welcoming. Arrange the chicken and veggies artfully, leaving space for sauces like tzatziki or harissa. The goal is to make it look as good as it tastes.
Before you start eating, take a moment to admire your work. Cooking is about creating moments worth savoring. Take pride in what you’ve made—it’s a labor of love.
Final Thoughts
Cooking doesn’t have to be hard, and this recipe shows that. With a little effort, you get a meal that’s good for you. So, fire up your grill, pick your favorite veggies, and enjoy the simplicity of great food.
And here’s a little bonus thought: “Every bite tells a story, so let your food speak volumes of love and care.”