ππ₯¦π₯ Simple, hearty, and packed with flavor, this Grilled Chicken with Roasted Veggies & Crispy Potatoes is a classic meal that never goes out of style. Tender, herb-marinated chicken pairs beautifully with caramelized roasted vegetables and golden, crispy potatoes. Itβs a wholesome dinner thatβs easy to prepare yet feels special every time. πΏβ¨
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π§Ύ Ingredients (Serves 2β3)
π Grilled Chicken
β’ 2 boneless, skinless chicken breasts
β’ 2 tbsp olive oil
β’ 1 tsp garlic powder
β’ 1 tsp dried rosemary or thyme
β’ Salt & pepper to taste
β’ Juice of Β½ lemon π
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π₯¦ Roasted Veggies
β’ 2 cups broccoli florets
β’ 1 cup bell pepper slices (any color)
β’ 1 small red onion, cut into wedges
β’ 1 tbsp olive oil
β’ 1 tsp garlic powder
β’ Salt & pepper to taste
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π₯ Crispy Potatoes
β’ 2 medium Yukon gold or red potatoes, cubed
β’ 1 tbsp olive oil
β’ 1 tsp smoked paprika
β’ Salt & pepper to taste
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π₯ Instructions
1. Marinate the Chicken
β’ In a bowl, mix olive oil, garlic powder, rosemary, salt, pepper, and lemon juice.
β’ Coat chicken breasts in the mixture and let marinate for at least 15 minutes.
β’ Heat a grill pan or skillet over medium-high and cook chicken for 5β6 minutes per side, or until fully cooked.
β’ Let rest before slicing.
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2. Roast the Veggies
β’ Preheat oven to 425Β°F (220Β°C).
β’ Toss broccoli, bell peppers, and red onion with olive oil, garlic powder, salt, and pepper.
β’ Spread on a baking sheet and roast for 15β20 minutes, until tender and slightly caramelized.
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3. Prepare the Crispy Potatoes
β’ Toss cubed potatoes with olive oil, smoked paprika, salt, and pepper.
β’ Spread on a separate baking sheet and roast for 20β25 minutes, flipping halfway, until golden and crispy.
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4. Serve & Enjoy
β’ Plate grilled chicken alongside roasted veggies and crispy potatoes.
β’ Garnish with fresh parsley or a squeeze of lemon if desired.
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A balanced, wholesome meal thatβs easy to customize and perfect for any day of the week. π