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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.

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)

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

Find it online: https://thefamilycooking.com/grilled-chicken-breast-with-roasted-vegetables/