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Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots

Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots
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Grilled Chicken with Sautéed Mixed Veggies & Roasted Roots is a colorful and hearty dish that brings together lean protein and vibrant vegetables for a delightful meal. This easy-to-follow recipe showcases grilled herbed chicken breast paired with a medley of sautéed veggies and perfectly roasted root vegetables, making it not only nutritious but also visually stunning. Ideal for busy weeknights or weekend gatherings, this dish is quick to prepare and offers an explosion of flavors in every bite. With minimal cleanup required, you can enjoy a wholesome dining experience without the hassle.

Ingredients

Scale
  • 2 thin chicken breast fillets
  • 1 tbsp olive oil (plus more for veggies)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried herbs (thyme or parsley)
  • Salt and pepper to taste
  • 1 cup frozen or fresh veggie medley (green beans, carrots, broccoli, cauliflower)
  • 1 small carrot, cut into sticks
  • 1 small eggplant or sweet potato, cut into sticks
  • Pinch of smoked paprika

Instructions

  1. Marinate chicken: Coat chicken fillets in olive oil, garlic powder, paprika, dried herbs, salt, and pepper. Grill on medium-high heat for 3–4 minutes per side until golden brown and cooked through.
  2. Roast roots: Preheat oven to 400°F (200°C). Toss carrot and eggplant (or sweet potato) with olive oil and smoked paprika. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
  3. Cook veggies: Sauté mixed vegetable medley in olive oil over medium heat for about 5–6 minutes until tender. Season lightly with salt and pepper.
  4. Plate: Serve grilled chicken with sautéed veggies and roasted roots for a complete meal.

Nutrition

Find it online: https://chadrecipes.com/grilled-chicken-with-sauteed-mixed-veggies-roasted-roots/

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