Grilled Chicken with Roasted Veggies Made Easy

Looking for a dinner that’s easy, healthy, and full of flavor? This Grilled Chicken with Roasted Veggies recipe checks all the boxes. It’s perfect for busy weeknights, meal prep Sundays, or whenever you want a balanced meal without spending hours in the kitchen. With juicy grilled chicken paired with tender, caramelized vegetables, it delivers on both nutrition and taste—no fuss, just wholesome goodness.

Whether you’re cooking for one or feeding the whole family, Grilled Chicken with Roasted Veggies is a reliable go-to that never disappoints.

❤️ Why You’ll Love This Recipe

• Quick & Simple: This recipe takes just 30 minutes from start to finish. No complicated steps—just season, grill, roast, and enjoy!
• Perfect for Meal Prep: Make a big batch and store leftovers for lunches or dinners all week. It reheats beautifully and stays flavorful.
• Family-Friendly: Kids and adults alike will enjoy this colorful, satisfying meal. You can easily adjust the veggies or spices to match everyone’s taste.
• Customizable: Use whatever veggies you have on hand—broccoli, bell peppers, zucchini, or carrots all work great. Swap in your favorite spices or sauces.

🛒 Ingredients You’ll Need

To make this delicious Grilled Chicken with Roasted Veggies, you’ll need just a few wholesome, everyday ingredients:

• Chicken – Use boneless, skinless chicken breasts or thighs. Thighs stay extra juicy on the grill, but both options work great.
• Assorted Vegetables – Choose your favorites! Bell peppers, zucchini, broccoli, carrots, onions, and cherry tomatoes roast beautifully.
• Olive Oil – Helps everything cook evenly and adds flavor.
• Garlic, Herbs & Spices – Think garlic powder, paprika, oregano, thyme, salt, and pepper. Fresh garlic or lemon zest can add extra depth.
• Optional Toppings – A squeeze of fresh lemon juice, a sprinkle of grated Parmesan, or a drizzle of balsamic glaze takes it to the next level.

👨‍🍳 Step-by-Step Instructions

Making Grilled Chicken with Roasted Veggies is easier than you think! Follow these simple steps for a flavorful, well-balanced meal:

Step 1: Prep the Chicken

• Pat the chicken dry and trim any excess fat.
• In a bowl, mix olive oil, garlic, and your preferred spices (paprika, oregano, salt, and pepper work great).
• Coat the chicken evenly in the marinade and let it sit for at least 15 minutes (or up to 24 hours in the fridge for deeper flavor).

Step 2: Prepare the Veggies

• Chop your veggies into uniform bite-sized pieces for even roasting.
• Toss them in olive oil, a pinch of salt, pepper, and any dried herbs you like (thyme or rosemary add great flavor).
• Spread them out on a baking tray in a single layer.

Step 3: Roast the Veggies

• Preheat the oven to 425°F (220°C).
• Roast the veggies for about 20–25 minutes, tossing halfway through, until they’re golden and tender.

Step 4: Grill the Chicken

• While the veggies are roasting, heat a grill pan or outdoor grill over medium heat.
• Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
• Let it rest for 5 minutes before slicing.

Step 5: Combine and Serve

• Plate the sliced grilled chicken alongside the roasted veggies.
• Drizzle with lemon juice, sprinkle with Parmesan, or serve with your favorite dipping sauce.

🎯 Pro Tip: Make an extra batch for meal prep—it tastes just as amazing the next day!

✅ Tips for Perfect Grilled Chicken with Roasted Veggies

Want to take your dish from good to great? Here are some expert tips to make sure your Grilled Chicken with Roasted Veggies comes out perfect every time:

🔥 1. Don’t Overcrowd the Pan

Spread the vegetables in a single layer with space between them. Overcrowding traps steam, leading to soggy veggies instead of crispy, caramelized ones.

🧂 2. Season Generously

Both the chicken and veggies benefit from bold seasoning. Don’t be afraid to use herbs, garlic, paprika, lemon zest, or your favorite spice blends.

🕒 3. Let the Chicken Rest

After grilling, let the chicken sit for 5 minutes before slicing. This keeps the juices sealed in for a tender, flavorful bite.

🥦 4. Choose Veggies That Roast Well

Stick to firm vegetables like zucchini, bell peppers, carrots, red onions, and broccoli. Softer vegetables like tomatoes can be added in the last 10 minutes.

🍽️ 5. Use a Meat Thermometer

For perfect doneness, grill the chicken until it reaches an internal temp of 165°F (75°C). No guessing, no dry meat!

❓ 8. Frequently Asked Questions (FAQ)

Q: Can I make this with frozen vegetables?
Yes! You can use frozen vegetables—just thaw and pat them dry first to avoid excess moisture, which can prevent proper roasting. Roasting them a few extra minutes may help them crisp up.

Q: What’s the best cut of chicken for grilling?
Boneless, skinless chicken thighs are juicier and more forgiving, while breasts are leaner and ideal if you’re watching fat content. Both work great with this recipe.

Q: Can I bake instead of grill?
Absolutely! Bake the chicken at 400°F (200°C) for 20–25 minutes or until it reaches 165°F (75°C). It pairs perfectly with your oven-roasted veggies.

Q: Is this recipe low carb or keto?
Yes, Grilled Chicken with Roasted Veggies is naturally low in carbs—especially if you use non-starchy vegetables like zucchini, broccoli, and bell peppers. Perfect for low-carb or keto-friendly meal plans.

🙌 9. Conclusion

Grilled Chicken with Roasted Veggies is the kind of recipe you’ll come back to again and again. It’s easy to make, packed with nutrition, and incredibly satisfying. Whether you’re feeding picky eaters, meal prepping for the week, or just want something simple and delicious—this dish delivers every time.

✨ Tried this recipe?
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