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
Scale
- 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