Craving a balanced, bold, and seriously satisfying meal? This grilled chicken with crispy potatoes and roasted veggies is the ultimate full-plate dinner—packed with protein, fiber, and flavor. Whether you’re looking for healthy dinner recipes chicken and veggies or a quick weeknight fix, this dish delivers big time.
Tender grilled chicken, golden roasted potatoes, and a colorful mix of veggies come together effortlessly. It’s clean, hearty, and totally stress-free. The best part? It fits clean eating, low-cholesterol goals, and even works with a one ingredient diet mindset when using simple whole foods.
Why You’ll Love This Recipe
Quick & Healthy: Perfect for weeknights or meal prep
One-Pan Vibes: Minimal cleanup, maximum satisfaction
Versatile & Customizable: Switch up the veggies or seasonings
Cholesterol-Friendly: Heart-smart, lean, and veggie-loaded
Meal Prep Approved: Keeps well and reheats like a dream
Time Needed
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Ingredients
2 boneless, skinless chicken breasts
1 lb baby potatoes, halved
2 cups zucchini, sliced
1 cup carrots, chopped
1 cup bell peppers, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
Fresh herbs (parsley or thyme), optional for garnish
Lemon wedges, for serving
How to Make It
1️⃣ Roast the Potatoes
Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until crispy and golden.
2️⃣ Roast the Veggies
Add the chopped carrots, zucchini, and bell peppers to a second baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 20–25 minutes until tender and lightly browned.
3️⃣ Grill the Chicken
While the veggies roast, season the chicken breasts with salt, pepper, and a sprinkle of paprika. Grill over medium-high heat for 6–7 minutes per side or until fully cooked. Let rest, then slice.
4️⃣ Assemble & Serve
Plate sliced grilled chicken with a generous scoop of crispy potatoes and roasted vegetables. Garnish with herbs and serve with lemon wedges.
Storage & Reheat Tips
Fridge: Store in airtight containers for up to 4 days
Freezer: Freeze portions for up to 2 months
Reheat: Warm in a skillet or microwave until heated through
Frequently Asked Questions
Can I use other vegetables?
Yes! Swap in broccoli, green beans, or asparagus depending on what’s in season.
What’s a good marinade for the chicken?
Olive oil, lemon juice, garlic, and Italian seasoning make a great quick marinade.
Can I make this without a grill?
Yes—pan-sear or bake the chicken at 400°F for 20–25 minutes instead.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free—just be sure to check spice labels.
Final Thoughts
This grilled chicken with crispy potatoes and roasted veggies is everything you need in a meal: hearty, colorful, and packed with real-food flavor. Whether you’re meal prepping or just need a new simple meals for dinner chicken recipe, this is one of those go-to grilled chicken vegetables dinners that never disappoints. Clean, fresh, and full of life—exactly what healthy meals for cholesterol and flavor lovers need.
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Grilled Chicken with Crispy Potatoes & Roasted Veggies | Easy Weeknight Dinner Win!
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Craving a balanced, bold, and seriously satisfying meal? This grilled chicken with crispy potatoes and roasted veggies is the ultimate clean dinner recipe—packed with protein, fiber, and flavor. Great for meal prep, low-cholesterol diets, or anyone craving a real-food reset.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups zucchini, sliced
- 1 cup carrots, chopped
- 1 cup bell peppers, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh herbs (parsley or thyme), optional for garnish
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast for 30–35 minutes until golden and crispy.
- Add carrots, zucchini, and bell peppers to a separate sheet. Drizzle with olive oil, season, and roast for 20–25 minutes until tender.
- Season chicken with salt, pepper, and paprika. Grill over medium-high heat 6–7 minutes per side or until cooked through. Rest and slice.
- Plate grilled chicken with crispy potatoes and roasted vegetables. Garnish with fresh herbs and lemon wedges.
Notes
Use seasonal veggies like asparagus or broccoli. No grill? Pan-sear or bake the chicken at 400°F for 20–25 minutes. Olive oil, lemon, and Italian seasoning make a great quick marinade.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Grilled & Roasted
- Cuisine: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 5g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: grilled chicken vegetables, healthy dinner recipes chicken and veggies, crispy potatoes, clean eating chicken dinner, low cholesterol meals