Grilled chicken with roasted vegetables is a simple and delicious meal that is perfect for any occasion.
This recipe is not only delicious but also so rich in terms of nutrients, making it a great choice for those who want to eat healthy without sacrificing taste. Whether you’re looking for a quick and easy meal or something to serve at your next dinner party, this dish is going to make everyone lick their fingers!
One of the best things about this recipe is that you can use any vegetable that you already have in your fridge! You can easily swap out the vegetables for whatever you have on hand, making it a great way to use up any leftovers. Also it’s a great way to get your daily dose of veggies in a delicious and satisfying way! The grilled chicken adds lean protein to the dish making it a filling and satisfying meal that will leave you feeling nourished and satisfied. So why not give a try to this recipe?
4 boneless, skinless chicken breasts
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
Salt and pepper to taste
Preheat your oven to 425°F (220°C). Mix the bell peppers, zucchini, yellow squash and red onion in a bowl with 1 tablespoon of olive oil, minced garlic, dried basil, salt and pepper. Arrange the vegetables in a single layer on a baking sheet and roast for 20-25 minutes or until they are tender and lightly browned, you can check during they are getting cooked. While the vegetables are roasting preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper and brush both sides with the remaining tablespoon of olive oil. Grill the chicken for 6-7 minutes on each side or until it is no longer pink in the center. Once the chicken is done let it rest for a few minutes. Serve the grilled chicken with the roasted vegetables on the side.