Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots
Indulge in the vibrant flavors of Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots, a dish that brings together juicy herbed chicken, colorful sautéed vegetables, and sweet roasted roots. This recipe is perfect for both family dinners and quick weeknight meals, ensuring you enjoy a nutritious plate that pleases the palate. Each bite offers a delightful balance of flavors and textures, making it not just a meal but an experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Dinner
- Method: Grilling/Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 thin chicken breast fillets
- 1 tbsp olive oil (divided)
- tsp garlic powder
- tsp paprika
- tsp dried herbs (thyme or parsley)
- Salt & pepper
- 1 cup mixed veggies (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 by coating it in 1 tbsp olive oil and seasoning with garlic powder, paprika, dried herbs, salt, and pepper. Let it sit for at least 30 minutes.
- Grill the marinated chicken on a skillet or grill pan over medium-high heat for about 3–4 minutes per side until golden brown and fully cooked.
- Preheat your oven to 400°F (200°C). Toss the carrot and eggplant (or sweet potato) in remaining olive oil and smoked paprika. Roast on a baking sheet for 20–25 minutes, flipping halfway through.
- In another pan, sauté mixed veggies in remaining olive oil over medium heat for about 5–6 minutes until tender. Season lightly with salt and pepper.
- Serve the grilled chicken alongside sautéed veggies and roasted roots.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 105mg