Grilled Chicken with Roasted Vegetables Recipe
This Grilled Chicken with Roasted Vegetables is a clean, high-protein meal designed for lean muscle support, balanced energy, and full-body nourishment. Juicy, marinated chicken breasts are flame-grilled to perfection and paired with a medley of caramelized, oven-roasted vegetables. Whether you're meal prepping, recovering post-workout, or enjoying a low-calorie dinner, this dish fuels your day the smart way.
- 4 boneless, skinless chicken breasts (about 150 g each)
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 red onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Chicken
For the Roasted Vegetables
Instructions
- Step 1: In a small bowl, mix lemon juice, olive oil, oregano, garlic powder, pepper, and salt to create the marinade.
- Step 2: Place the chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken and let it marinate for at least 30 minutes in the refrigerator.
- Step 3: Preheat your grill to medium-high heat (around 375 – 400 °F) and lightly oil the grates.
- Step 4: While the chicken marinates, preheat oven to 200 °C (400 °F). Toss zucchini, bell pepper, squash, and onion with olive oil, salt, and pepper. Spread on a baking sheet.
- Step 5: Roast vegetables for 20 – 25 minutes, stirring halfway, until tender and slightly caramelized.
- Step 6: Grill chicken 6 – 8 minutes per side, or until grill marks appear and internal temperature reaches 165 °F. Remove and let rest 5 minutes.
- Step 7: Serve grilled chicken alongside roasted vegetables. Garnish with fresh herbs or lemon wedges if desired.
Notes
- Lean chicken breast provides high-quality protein while keeping the meal light and macro-balanced.
- Roasted vegetables are rich in fiber, vitamins, and antioxidants to support recovery and digestion.
- Add sweet potatoes or quinoa on the side for a higher-carb variation.
- Leftovers store well in airtight containers for up to 4 days—perfect for meal prep.
- Use a grill pan indoors if outdoor grilling isn’t an option.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier but higher in fat. Adjust cook time slightly and trim excess fat.
How do I prevent vegetables from burning?
Roast on the middle rack and stir halfway through. Avoid overcrowding the pan.
Can I cook the chicken in a pan instead of grilling?
Absolutely. Sear over medium heat for about 6 – 7 minutes per side until cooked through.
What’s the best way to reheat leftovers?
Reheat gently in a skillet or oven to maintain texture. Avoid microwaving to prevent rubbery chicken.