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Herb Grilled Chicken Breast with Roasted Mixed Vegetables (Healthy & Easy Dinner)

nabil

Prep Time: 15 minutes   |   Cook Time: 25 minutes   |   Total Time: 40 minutes   |   Servings: 4

Introduction

Grilled chicken with vegetables is a healthy, flavorful meal that combines juicy herb-marinated chicken with perfectly roasted mixed vegetables. This easy dinner is packed with vibrant colors, fresh ingredients, and balanced nutrition, making it ideal for busy weeknights or meal prep. The chicken is grilled to a tender, smoky perfection, while the vegetables roast until caramelized and slightly crisp at the edges. Together, they create a satisfying and wholesome dish full of natural flavors. For the best results, marinate the chicken ahead of time to enhance tenderness and depth of flavor.

Ingredients

  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons olive oil (30 ml), divided
  • 3 cloves garlic, minced
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 teaspoon dried oregano or Italian herbs (2 g)
  • 1 teaspoon paprika (3 g)
  • 1 tablespoon lemon juice (15 ml)
  • For the Vegetables:
  • 1 zucchini, sliced (150 g)
  • 1 red bell pepper, sliced (150 g)
  • 1 cup broccoli florets (150 g)
  • 1 cup carrots, sliced (120 g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (3 g)
  • 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

  1. Marinate the chicken: In a bowl mix olive oil, garlic, lemon juice, salt, pepper, paprika, and herbs. Coat chicken and let marinate for at least 15–30 minutes.
  2. Preheat the oven: Set oven to 425°F (220°C).
  3. Prepare the vegetables: Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet.
  4. Roast the vegetables: Roast for 20–25 minutes until tender and slightly caramelized.
  5. Grill the chicken: Heat grill or grill pan to medium-high (about 400°F / 200°C). Cook chicken for 5–6 minutes per side until fully cooked (165°F / 74°C).
  6. Rest the chicken: Let the chicken rest for 5 minutes before slicing.
  7. Serve: Plate grilled chicken with roasted vegetables and serve warm.

FAQs

Q1: Can I cook the chicken in a pan instead of grilling?
Yes, a skillet works well and still gives a nice sear.

Q2: Can I use different vegetables?
Absolutely, you can use asparagus, mushrooms, or green beans.

Q3: Can grilled chicken with vegetables be meal prepped?
Yes, store in airtight containers for up to 3–4 days and reheat before serving.

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