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Grilled Chicken with Roasted Vegetables
Grilled Chicken with Roasted Vegetables

Grilled Chicken with Roasted Vegetables
A flavorful and nutritious dinner featuring grilled chicken breast and a medley of roasted vegetables.
Grilled Chicken with Roasted Vegetables

To provide a balanced meal rich in protein and essential nutrients to support muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Grilled Chicken with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the red bell pepper, zucchini, carrot, and onion into bite-sized pieces.
  3. In a bowl, mix the vegetables with olive oil, minced garlic, salt, and black pepper.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  5. While the vegetables are roasting, season the chicken breast with salt, black pepper, and lemon juice.
  6. Grill the chicken breast on medium heat for about 6-7 minutes on each side until fully cooked.
  7. Serve the grilled chicken alongside the roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 600 kcal 100 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 40 g 6.7 g
Fat 30 g 5.0 g
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Slice the red bell pepper, zucchini, carrot, and onion into bite-sized pieces.

In a bowl, mix the vegetables with olive oil, minced garlic, salt, and black pepper.

Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.

While the vegetables are roasting, season the chicken breast with salt, black pepper, and lemon juice.

Grill the chicken breast on medium heat for about 6-7 minutes on each side until fully cooked.

Serve the grilled chicken alongside the roasted vegetables.

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