Grilled Chicken with Roasted Vegetables
Ingredients list:
- Four skinless and boneless chicken breasts
- Two tsp olive oil
- one tsp powdered garlic
- One tsp powdered onion
- One tsp of paprika
- To taste, add salt and pepper
Concerning Roasted Vegetables:
- Two cups florets of broccoli
- Two cups of halved cherry tomatoes
- One sliced bell pepper
- A single sliced zucchini
- One tablespoon of extra virgin olive oil
One teaspoon of OREO dry
- To taste, add salt and pepper
Step By Step Guidelines:
1. Turn the heat up to medium-high on your grill.
2. To make a marinade for the chicken, combine olive oil, paprika, onion, garlic, and pepper powders in a small bowl.
3. Apply the marinade to the chicken breasts, making careful to coat them completely.
4. After preheating the grill, put the marinated chicken breasts on it and cook for 6 to 8 minutes on each side, or until the internal temperature reaches 165°F (74°C).
5. Set your oven to 400°F (200°C) while the chicken is roasting.
6. Put the bell pepper, zucchini, cherry tomatoes, and broccoli florets in a big mixing basin. Add a drizzle of olive oil and season with salt, pepper, and dried oregano. Toss to evenly coat the vegetables.
7. Arrange the seasoned veggies on a parchment paper-lined baking sheet.
8. Roast the vegetables for 20 to 25 minutes, or until they are soft and start to caramelize, in a preheated oven.
9. Transfer the roasted veggies and cooked chicken to a platter and serve the grilled chicken with the vegetables.
The abundance of vibrant veggies in this dish contributes to its low calorie count and high nutritional value. To add more flavor, feel free to alter the recipe by adding your preferred herbs and spices!