Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots
Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots is a delightful, colorful dish that brings together the succulence of herb-marinated grilled chicken with the vibrant flavors of sautéed vegetables and hearty roasted root veggies. This recipe is not only quick to prepare but also offers a wholesome meal option that is perfect for weeknight dinners or weekend gatherings. With tender chicken, a medley of fresh vegetables, and perfectly roasted roots, this dish promises to be a feast for the eyes and the taste buds. Enjoy the balance of nutrition and flavor in every bite!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Main
- Method: Grilling, Roasting, Sautéing
- Cuisine: American
Ingredients
Scale
- 2 thin chicken breast fillets
- 1 tbsp olive oil (divided)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried herbs (thyme or parsley)
- Salt & pepper to taste
- 1 cup mixed vegetable medley (green beans, carrots, broccoli, cauliflower)
- 1 small carrot, cut into sticks
- 1 small eggplant or sweet potato, cut into sticks
- Pinch of smoked paprika
Instructions
- Marinate the chicken fillets in olive oil, garlic powder, paprika, dried herbs, salt, and pepper for at least 30 minutes.
- Heat a grill pan over medium-high heat and grill the marinated chicken for about 3-4 minutes on each side until cooked through.
- Preheat your oven to 400°F (200°C). Toss carrot and eggplant (or sweet potato) sticks in olive oil and smoked paprika on a baking sheet; roast for 20-25 minutes.
- In another skillet, sauté the mixed vegetable medley in olive oil for about 5-6 minutes until tender; season with salt and pepper.
- Serve the grilled chicken alongside sautéed veggies and roasted roots.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg