Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots
Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots is a delightful and colorful meal that brings together the savory flavors of herbed chicken, vibrant vegetables, and hearty roasted roots. This dish is not only quick to prepare but also packed with nutrients, making it an excellent choice for busy weeknights or weekend get-togethers. In just 35 minutes, you can enjoy a wholesome dinner that pleases both the palate and the eye.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Grilling/Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 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
- Marinate chicken: Coat chicken breast fillets in olive oil, garlic powder, paprika, dried herbs, salt, and pepper. Grill on a skillet over medium-high heat for 3-4 minutes per side until fully cooked.
- Roast roots: Preheat oven to 400°F (200°C). Toss carrot sticks and eggplant or sweet potato with olive oil and smoked paprika. Spread on a baking sheet and roast for 20-25 minutes.
- Sauté veggies: In another pan, heat olive oil and sauté veggie medley for 5-6 minutes until tender. Season with salt and pepper.
- Serve: Plate the grilled chicken alongside sautéed mixed veggies and roasted roots.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg