Grilled Chicken Breast with Roasted Vegetables

Why You’ll Love This Recipe

This recipe is healthy, satisfying, and incredibly simple to make. You’ll love the contrast between the smoky, juicy grilled chicken and the savory, slightly sweet roasted vegetables. It’s naturally gluten-free, customizable to your favorite veggies, and requires minimal cleanup. Perfect for busy nights or healthy meal planning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
olive oil
garlic powder
paprika
dried Italian herbs
salt
black pepper
zucchini
bell peppers (red, yellow, or orange)
red onion
carrots
cherry tomatoes
lemon (optional, for garnish)

Directions

1. Preheat the Oven and Grill: Preheat your oven to 425°F (220°C) for the vegetables. Preheat a grill or grill pan over medium-high heat for the chicken.
2. Season the Chicken: Pat chicken breasts dry and rub with olive oil. Season with garlic powder, paprika, Italian herbs, salt, and pepper.
3. Grill the Chicken: Place the chicken on the grill and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.
4. Prepare the Vegetables: Chop the zucchini, bell peppers, red onion, and carrots into bite-sized pieces. Toss with olive oil, salt, pepper, and any remaining herbs.
5. Roast the Vegetables: Spread vegetables on a baking sheet in a single layer and roast for 20–25 minutes, stirring halfway through. Add cherry tomatoes in the last 10 minutes of roasting.
6. Serve: Plate the sliced grilled chicken alongside the roasted vegetables. Garnish with lemon slices if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Spicy Chicken: Add cayenne pepper or chili flakes to the seasoning mix.
• Balsamic Glaze: Drizzle balsamic reduction over the vegetables before serving.
• Greek Style: Use oregano, lemon, and a touch of garlic for a Mediterranean flavor.
• Add Cheese: Sprinkle grated Parmesan over the vegetables during the last 5 minutes of roasting.
• Marinated Chicken: Marinate the chicken in olive oil, lemon juice, and herbs for extra flavor before grilling.
• Vegetable Swaps: Use sweet potatoes, broccoli, mushrooms, or asparagus depending on what’s in season.
• Grill the Veggies: Instead of roasting, toss the vegetables on the grill for a smokier taste.

Storage/Reheating

Storage: Store leftover grilled chicken and vegetables in separate airtight containers in the fridge for up to 4 days.

Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through. Avoid overcooking the chicken to keep it moist.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier texture. Adjust cooking time as needed.

How do I keep chicken breasts from drying out on the grill?

Pound them to an even thickness and avoid overcooking. Let them rest before slicing to retain moisture.

What vegetables roast the best?

Zucchini, bell peppers, onions, carrots, and cherry tomatoes roast well and bring great flavor and texture.

Can I cook the chicken in the oven instead?

Yes, bake at 400°F (200°C) for 20–25 minutes or until internal temperature reaches 165°F (75°C).

Should I peel the carrots?

Peeling is optional. Just scrub them clean if you prefer to leave the skin on for added texture.

Can I make this dish ahead of time?

Absolutely. Grill the chicken and roast the vegetables in advance for easy meals during the week.

Is this recipe good for meal prep?

Yes, it holds up well in the fridge and reheats easily. Pack it in containers with a lemon wedge for freshness.

Can I freeze leftovers?

Yes, freeze cooked chicken and vegetables in airtight containers for up to 2 months. Thaw overnight in the fridge.

What’s a good sauce or dressing to serve with it?

A drizzle of lemon tahini sauce, tzatziki, or balsamic vinaigrette pairs nicely with this dish.

Can I use frozen vegetables?

Fresh is best for roasting, but you can use frozen if needed. Just adjust the cooking time and drain excess moisture.

Conclusion

Grilled chicken breast with roasted vegetables is a nutritious, flavorful meal that’s as easy to make as it is satisfying. With endless variations and simple ingredients, it’s a recipe you’ll return to again and again. Whether for a quick dinner or a make-ahead lunch, this dish brings together the best of healthy eating with great taste.

Grilled Chicken Breast with Roasted Vegetables

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Grilled chicken breast with roasted vegetables is a healthy, balanced meal featuring juicy, seasoned chicken paired with a medley of colorful, caramelized vegetables. It’s perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling and Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried Italian herbs
• Salt, to taste
• Black pepper, to taste
• 2 zucchinis, chopped
• 2 bell peppers (red, yellow, or orange), chopped
• 1 red onion, chopped
• 2 carrots, peeled and sliced
• 1 cup cherry tomatoes
• Lemon slices (optional, for garnish)

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Instructions

1. Preheat your oven to 425°F (220°C) and preheat a grill or grill pan over medium-high heat.
2. Pat chicken breasts dry and rub with 1 tbsp olive oil. Season both sides with garlic powder, paprika, Italian herbs, salt, and pepper.
3. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (75°C). Let rest before slicing.
4. Chop zucchini, bell peppers, red onion, and carrots into bite-sized pieces. Toss with 2 tbsp olive oil, salt, pepper, and extra herbs if desired.
5. Spread vegetables on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway. Add cherry tomatoes in the last 10 minutes.
6. Slice grilled chicken and serve alongside roasted vegetables. Garnish with lemon slices if desired.

Notes

• Pound chicken breasts to even thickness for even cooking.
• Use parchment paper or foil for easy cleanup during roasting.
• Switch up the vegetables based on seasonality or preference.
• Store components separately for best texture during reheating.
• Add a drizzle of lemon juice or sauce (like tzatziki or balsamic) for extra flavor.

Nutrition

• Serving Size: 1 plate
• Calories: 360
• Sugar: 7g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 42g
• Cholesterol: 110mg