Description
This Grilled Chicken with Roasted Vegetables Bowl combines tender, smoky grilled chicken breasts with a vibrant medley of roasted broccoli, bell pepper, zucchini, and yellow squash. Marinated with aromatic spices and served over caramelized vegetables, this hearty and healthy dish is perfect for a satisfying weeknight dinner or meal prep.
Ingredients
Scale
For the Chicken
- 2-3 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
For the Roasted Vegetables
- 1 small head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (or dried thyme/oregano mix)
Instructions
- Marinate the Chicken: In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Rub the mixture evenly all over the chicken breasts and let them marinate for at least 20 minutes, or overnight in the refrigerator for deeper flavor.
- Grill the Chicken: Heat a grill pan or outdoor grill to medium heat. Place the marinated chicken breasts on the grill and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest for a few minutes to retain juices before slicing.
- Preheat the Oven: Set the oven temperature to 400°F (200°C) in preparation for roasting the vegetables.
- Prepare the Vegetables: In a large bowl, toss the broccoli florets, sliced red bell pepper, zucchini, and yellow squash with olive oil, salt, pepper, and Italian seasoning until evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized, stirring once halfway through for even cooking.
- Assemble the Bowl: Slice the rested grilled chicken breasts. Arrange the roasted vegetables as a base in serving bowls and top with the sliced chicken.
- Garnish and Serve: Optionally, sprinkle fresh parsley over the assembled bowls for added color and fresh flavor before serving.
Notes
- Marinate chicken overnight for enhanced flavor and tenderness.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Feel free to swap the vegetables with your favorites or seasonal produce.
- Leftover grilled chicken and roasted vegetables can be refrigerated for up to 3 days and reheated gently.
- This dish pairs well with a side of quinoa or brown rice for a complete meal.
