Vibrant Grilled Chicken with Roasted Veggies
Experience the harmony of flavors with this vibrant grilled chicken served alongside a medley of roasted vegetables. Juicy, marinated chicken breasts are perfectly grilled and paired with colorful bell peppers, zucchini, red onions, and cherry tomatoes, all seasoned to perfection. Finished with a balsamic glaze, this dish is not just nutritious but also visually stunning and sure to satisfy your taste buds.
ingredients
- 7 boneless, skinless chicken breasts (about 2.5 lbs total)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups bell peppers (mixed colors), chopped
- 2 cups zucchini, sliced
- 2 cups red onion, sliced
- 2 cups cherry tomatoes, halved
- 2 tablespoons dried Italian herbs (or fresh if available)
- Balsamic glaze for drizzling
steps
- 1.
Preheat your grill to medium-high heat.
- 2.
In a bowl, mix 3 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for at least 15 minutes.
- 3.
On a separate baking sheet, toss the chopped bell peppers, zucchini, red onion, and cherry tomatoes with 1 tablespoon of olive oil, dried herbs, salt, and pepper. Spread them out in a single layer.
- 4.
Roast the vegetables in a preheated oven at 425°F for 25-30 minutes or until tender and slightly caramelized.
- 5.
While the vegetables are roasting, grill the marinated chicken breasts for 6-7 minutes per side or until they reach an internal temperature of 165°F.
- 6.
Remove the chicken and let it rest for a few minutes before slicing.
- 7.
Serve the grilled chicken alongside the roasted vegetables, finishing with a drizzle of balsamic glaze for added flavor.
