Grilled Chicken with Roasted Vegetables

A simple, balanced plate of seasoned grilled chicken breast alongside roasted non-starchy vegetables — lean protein and fiber together help prevent post-meal blood sugar spikes.

What You Need

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups broccoli florets
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes

Method

1. Preheat the oven to 425°F and preheat a grill pan or outdoor grill over medium-high heat.
2. Rub the chicken breasts with 1 tablespoon olive oil, garlic powder, paprika, oregano, salt, and pepper.
3. Toss the broccoli, zucchini, bell pepper, and tomatoes with the remaining olive oil, salt, and pepper on a sheet pan.
4. Roast the vegetables for 20–25 minutes, tossing halfway through, until tender and lightly charred.
5. Meanwhile, grill the chicken for 6–7 minutes per side, until it reaches an internal temperature of 165°F.
6. Let the chicken rest for 5 minutes, then slice and serve alongside the roasted vegetables.

Tips & Notes

• Pound the chicken breasts to an even thickness before cooking so they cook evenly without drying out.
• Roast the vegetables on a single layer, not crowded, so they caramelize instead of steam.
• This is a great meal-prep recipe — portions keep well in the fridge for 4 days.

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