Description
A wholesome and flavorful Grilled Chicken with Roasted Vegetables Bowl featuring tender marinated chicken breasts grilled to perfection and paired with a medley of caramelized roasted broccoli, bell pepper, zucchini, and yellow squash. This balanced recipe is perfect for a nutritious lunch or dinner, offering a delightful blend of smoky, savory, and fresh flavors.
Ingredients
Scale
For the Chicken
- 2-3 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
For the Roasted Vegetables
- 1 small head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (or dried thyme/oregano mix)
Instructions
- Marinate and Grill the Chicken: In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper to create the marinade. Rub the mixture all over the chicken breasts and let them marinate for at least 20 minutes, or overnight in the fridge for deeper flavor.
- Cook the Chicken: Heat a grill pan or an outdoor grill over medium heat. Grill the chicken breasts for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing to ensure juiciness.
- Prepare to Roast Vegetables: Preheat your oven to 400°F (200°C). While it heats, toss the broccoli florets, red bell pepper, zucchini, and yellow squash slices in olive oil. Season with salt, pepper, and Italian seasoning evenly.
- Roast the Vegetables: Spread the seasoned vegetables out in a single layer on a baking sheet. Roast them in the preheated oven for 15-20 minutes until they’re tender and slightly caramelized, stirring once halfway for even cooking.
- Assemble the Bowl: Slice the grilled chicken breasts and lay them over a bed of the roasted vegetables. Garnish with fresh parsley if desired for a burst of color and freshness.
Notes
- For enhanced flavor, marinate the chicken overnight in the refrigerator.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Feel free to substitute vegetables based on seasonality or preference, such as adding carrots or asparagus.
- If you don’t have a grill pan or outdoor grill, you can use a stovetop skillet over medium heat.
- Leftover grilled chicken and vegetables can be refrigerated for up to 3 days and make great meal prep options.
