SPICY GRILLED CHICKEN WITH ROASTED VEGETABLES
This Spicy Grilled Chicken With Roasted Vegetables is a protein-rich and flavour-packed dish that is nutritious and satisfying. A juicy and grilled chicken breast seasoned with paprika, bell pepper, broccoli, 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 and low-carbohydrate meal that doesn’t compromise on taste. This Spicy Grilled Chicken With Roasted Vegetables 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 and simple meals.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
American, Mediterranean
PREPARATION/TECHNIQUES
Roast, One-Pot Wonders
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Keto, Paleo, Wheat / Gluten-Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Spicy Grilled Chicken With Roasted Vegetables:
- 113 to 142 grams | 4 to 5 ounces | 1 small chicken breast
- 5 grams | 0.05 ounces | ½ teaspoon paprika
- 5 grams | 0.02 ounces | ¼ teaspoon cayenne pepper
- 5 grams | 0.05 ounces | ½ teaspoon garlic powder
- 5 grams | 0.02 ounces | ¼ teaspoon salt
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 45 grams | 1.59 ounces | ½ cup broccoli florets
- 45 grams | 1.59 ounces | ½ cup bell pepper, sliced
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon lemon juice
FULL NUTRITIONAL INFORMATION
- Calories: 285 kilocalories
- Protein:7 grams
- Fats:9 grams
- Carbohydrates:7 grams
- Fibre:1 grams
- Sugar:7 grams
- Sodium: 320 milligrams
PREPARATION
These steps are followed for the preparation of Spicy Grilled Chicken With Roasted Vegetables:
- Preheat The Grill: Set the grill or a stovetop grill pan to medium 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 to 5 minutes per side or until the internal temperature reaches 75 degrees Celsius.
- 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 Vegetables: Spread the vegetables on a baking sheet and roast at 200 degrees Celsius for 12 to 15 minutes or until tender and slightly caramelised.
- Rest The Chicken: Remove the grilled chicken from the heat and let it rest for 2 to 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.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Spicy Grilled Chicken With Roasted Vegetables:
- 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, so thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pan over medium heat for 3 to 4 minutes or in the microwave for 1 to 2 minutes until heated through.
