Grilled Chicken Breast with Roasted Vegetables

by seth shaw

Ingredients:

  • 4 ounces (113 grams) boneless, skinless chicken breast

  • 1 cup mixed vegetables (such as broccoli, bell peppers, and zucchini)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Optional: herbs or spices for seasoning (e.g., garlic powder, paprika)

Instructions:

  1. Preheat the oven to 400°F (200°C).

  2. Place the chicken breast on a grill or grill pan and cook for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Season with salt, pepper, and any desired herbs or spices.

  3. While the chicken is grilling, toss the mixed vegetables with olive oil, salt, and pepper in a bowl until well coated.

  4. Spread the vegetables on a baking sheet lined with parchment paper and roast them in the preheated oven for about 15-20 minutes or until they are tender and slightly browned.

  5. Remove the chicken from the grill and let it rest for a few minutes before slicing.

  6. Serve the sliced grilled chicken breast with the roasted vegetables.

Approximate Macronutrient Content:

  • Calories: around 350-400 calories

  • Protein: approximately 40-50 grams

  • Carbohydrates: around 25-30 grams

  • Fat: approximately 10-15 grams

This meal provides a good balance of protein, carbohydrates, and healthy fats. It's customizable, allowing you to choose a variety of vegetables based on your preferences. Feel free to adjust the portion sizes or add a side salad to fit your specific dietary needs and preferences.

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