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Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots

Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots
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Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots is a vibrant and nutritious meal that’s perfect for any occasion. This dish combines tender, herb-marinated chicken with a colorful medley of sautéed vegetables and deliciously roasted root vegetables, creating a satisfying balance of flavors and textures. It’s quick to prepare, making it ideal for busy weeknights or casual dinner parties. Enjoy this recipe as a wholesome main dish or serve it alongside your favorite grains for added heartiness. With minimal cleanup, you can spend more time enjoying your meal and less time in the kitchen.

Ingredients

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  • 2 thin chicken breast fillets
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried herbs (thyme or parsley)
  • Salt & pepper to taste
  • 1 cup frozen or fresh veggie medley (green beans, carrots, broccoli, cauliflower)
  • 1 tsp olive oil
  • 1 small carrot, cut into sticks
  • 1 small eggplant or sweet potato, cut into sticks
  • 1 tsp olive oil
  • Pinch of smoked paprika & salt

Instructions

  1. Marinate chicken in olive oil, garlic powder, paprika, thyme (or parsley), salt, and pepper for at least 30 minutes before grilling.
  2. Grill chicken on medium-high heat for about 3-4 minutes per side until golden brown and cooked through.
  3. Preheat oven to 400°F (200°C). Toss carrot sticks and eggplant (or sweet potato) with olive oil and smoked paprika; roast for 20-25 minutes.
  4. Sauté mixed veggies in olive oil over medium heat for about 5-6 minutes until tender; season with salt and pepper.
  5. Serve grilled chicken with sautéed veggies and roasted roots.

Nutrition

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