Ingredients
Scale
- 2 thin chicken breast fillets
- 1 tbsp olive oil
- tsp garlic powder
- tsp paprika
- tsp dried herbs (thyme or parsley)
- Salt & pepper to taste
- 1 cup frozen or fresh veggie medley (green beans, carrots, broccoli, cauliflower)
- 1 tsp olive oil
- Salt & pepper
- 1 small carrot, cut into sticks
- 1 small eggplant or sweet potato, cut into sticks
- 1 tsp olive oil
- Pinch of smoked paprika & salt
Instructions
- Marinate chicken: Coat the 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.
- Roast roots: Preheat oven to 400°F (200°C). Toss carrot sticks and eggplant/sweet potato with olive oil and smoked paprika; roast for 20-25 minutes on a baking sheet.
- Sauté veggies: In a separate pan, heat olive oil over medium heat and sauté mixed vegetables for 5-6 minutes until tender. Season with salt and pepper.
- Serve: Plate the grilled chicken alongside sautéed veggies and roasted roots for an appealing presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg