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SPICED GRILLED CHICKEN WITH ROASTED VEGGIES
01

SPICED GRILLED CHICKEN WITH ROASTED VEGGIES

NUTRITION
HEALTHY RECIPES
Mar 04, 2025

SPICED GRILLED CHICKEN WITH ROASTED VEGGIES

This Spiced Grilled Chicken with Roasted Veggies is a protein-rich, flavour-packed dish that is nutritious and satisfying. A juicy, grilled chicken breast seasoned with paprika, bell pepper, broccoli cayenne, garlic powder and salt delivers a bold and smoky taste, perfectly complemented by roasted broccoli and bell peppers. The drizzle of olive oil enhances the natural flavours of vegetables, while a touch of lemon juice adds a refreshing citrus balance. This meal is a perfect option for those looking for a healthy, low-carb meal that doesn’t compromise on taste. This dish is ideal whether you are following a high-protein diet, meal prepping or just looking for a quick yet delicious dinner option. The combination of lean protein and fibre-rich vegetables makes it a wholesome choice for weight management, fitness enthusiasts or anyone who enjoys well-seasoned, simple meals.

RECIPE CATEGORY

Lunch, Dinner, Main Course

SERVING SIZE

1

CUISINE

American, Mediterranean

PREPARATION/TECHNIQUES

Grill, Roast, One-Pot Wonders

OCCASION/HOLIDAY

Casual Dinner, Meal Prep, Healthy Eating, Summer Grilling

SPECIAL CONSIDERATION/DIETARY CONCERNS

High Protein, Low Carb, Keto, Paleo, Gluten-Free

DISH TYPE

Grilled Chicken, Roasted Vegetables

INGREDIENTS

There are the following ingredients for Spiced Grilled Chicken with Roasted Veggies:

  • 1 small chicken breast
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon olive oil
  • ½ cup broccoli florets
  • ½ cup bell pepper, sliced
  • ½ teaspoon lemon juice

FULL NUTRITIONAL INFORMATION

  • Calories: 250 kcal
  • Carbohydrates: 8g
  • Protein: 35g
  • Fats: 8g
  • Fibre: 3g
  • Sugar: 3g
  • Sodium: 350mg

PREPARATION

These steps are followed for the preparation of Spiced Grilled Chicken with Roasted Veggies:

  • Preheat the grill: Set the grill or a stovetop grill pan to medium-high flame.
  • Season the chicken: In a small bowl, mix paprika, cayenne, garlic powder and salt. Rub the seasoning evenly over the chicken breast.
  • Coat with oil: Drizzle the chicken with ½ teaspoon of olive oil to keep it moist while grilling.
  • Grill the chicken: Place the chicken on the grill and cook for 4–5 minutes per side or until the internal temperature reaches 75°C (165°F).
  • Prepare the vegetables: While the chicken is grilling, toss broccoli florets and bell peppers with a drizzle of olive oil and a pinch of salt.
  • Roast the veggies: Spread the vegetables on a baking sheet and roast at 200°C (400°F) for 12–15 minutes or until tender and slightly caramelised.
  • Rest the chicken: Remove the grilled chicken from the heat and let it rest for 2–3 minutes before slicing.
  • Add finishing touches: Drizzle the grilled chicken and roasted vegetables with fresh lemon juice for a burst of freshness before serving.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for Spiced Grilled Chicken with Roasted Veggies:

  • Use a meat thermometer: This ensures the chicken is fully cooked but still juicy.
  • For extra tenderness: Marinate the chicken in the seasoning and olive oil for 30 minutes before grilling.
  • Roast with garlic: Add minced garlic to the vegetables for a richer taste.
  • Spice it up: Increase the cayenne pepper for an extra spicy kick.
  • For even cooking: Pound the chicken breast to an even thickness before grilling.

VARIATIONS

  • Dairy-Free: This recipe is naturally dairy-free.
  • Vegan Option: Replace chicken with marinated tofu or grilled portobello mushrooms.
  • Low Sodium: Reduce salt and use fresh herbs like rosemary or thyme for seasoning.
  • Mediterranean Style: Add a sprinkle of feta cheese and olives for a Mediterranean touch.
  • Asian Twist: Swap the paprika for soy sauce and ginger for an umami-packed flavour.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Cooked chicken can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
  • Reheating: Warm in a pan over medium heat for 3–4 minutes or in the microwave for 1–2 minutes until heated through.

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