Description
A flavor-packed grilled chicken dish combined with roasted vegetables and potatoes, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Italian herbs
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 bell peppers (any color), chunked
- 1 zucchini, sliced
- 1 red onion, quartered
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- Salt and pepper to taste
Instructions
- Combine olive oil, minced garlic, Italian herbs, paprika, salt, and pepper in a bowl. Place chicken breasts in a shallow dish and pour the marinade over them. Allow to marinate for at least 10 minutes.
- Preheat your oven to 425°F (220°C). Toss halved potatoes, bell peppers, zucchini, and red onion with olive oil, dried rosemary, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables in the oven for 15 minutes to start caramelizing.
- Preheat your grill to medium-high heat and grill the chicken for 5-7 minutes per side until it reaches an internal temperature of 165°F.
- Combine the grilled chicken with the roasted vegetables and return to the oven for an additional 5-7 minutes.
Notes
Avoid overcrowding the roasting pan to ensure even cooking. Use similar-sized vegetable pieces for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg
Keywords: grilled chicken, roasted vegetables, healthy dinner, weeknight meal, easy recipe