Grilled Chicken with Roasted Vegetables
Grilled chicken with roast veges is honest weeknight food. The zucchini, capsicum and onion all go in the one tray, so it's not much washing up, and a squeeze of lemon over the chicken at the end keeps it fresh. Give the veges a head start in the oven before the chicken goes in.
Ingredients
Makes 4 servings
- 680g Chicken breast
- 320g Zucchini
- 320g Capsicum
- 200g Red onion
- 60ml Olive oil
- 12g Dried oregano
- ¾ lemon
Method
- Preheat oven to 200°C. Chop zucchini, capsicum, and red onion into chunks. Toss with olive oil, oregano, salt, and pepper. Roast 25 minutes until tender.
- Meanwhile, coat chicken breasts in olive oil, lemon juice, oregano, salt, and pepper.
- Grill chicken (grill pan or BBQ) over high heat 5–6 minutes per side until cooked through.
- Serve chicken over roasted vegetables with a squeeze of lemon. Season to taste.
Nutrition
Per serving: 394 kcal · 41.9g protein · 15.9g carbs · 18.9g fat