Savory Grilled Chicken with Roasted Mediterranean Vegetables

Why this?
This recipe blends lean, protein-rich grilled chicken with a colorful medley of roasted Mediterranean vegetables, creating a balanced dinner that's both satisfying and nutritious. The use of simple herbs and a touch of balsamic vinegar enhances the natural flavors without overpowering the dish, making it perfect for those seeking a wholesome meal after a workout.

Ingredients:

Preparation Steps:

• Preheat the oven to 425°F (220°C).
• In a small bowl, mix olive oil, oregano, garlic powder, salt, and pepper.
• Brush the chicken breasts with half of the olive oil mixture and set aside.
• In a large bowl, combine cherry tomatoes, zucchini, red and yellow bell peppers, and red onion.
• Drizzle the remaining olive oil mixture and balsamic vinegar over the vegetables. Add thyme, rosemary, salt, and pepper and toss to coat evenly.
• Spread the vegetables on a baking sheet in a single layer.
• Place the chicken breasts on a grill pan or regular pan over medium-high heat and cook for about 6-7 minutes per side or until fully cooked and juices run clear.
• Meanwhile, roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through.
• Serve the grilled chicken alongside the roasted vegetables and garnish with fresh parsley if desired.

Cooking Time: 35 minutes

Diet Types: high-protein, gluten-free, low-carb, paleo, whole30

Serving Size: 1 chicken breast with 1 cup of vegetables

Servings: 2

Nutritional Facts Per Serving: