Grilled Chicken Breast with Roasted Sweet Potato, Broccoli & Carrots

Overview

• Dish type: Healthy main course

• Flavor profile: Savory, lightly smoky, naturally sweet

• Texture: Juicy grilled chicken, tender roasted vegetables

• Difficulty: Easy–Medium

• Cooking method: Grill (or pan) + oven roast

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Yield

2 servings

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Ingredients (Exact Measurements)

Chicken

• 2 boneless, skinless chicken breasts (about 180–200 g each)

• 1 tablespoon olive oil

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

Vegetables

• 1 large sweet potato (about 300 g), halved lengthwise

• 200 g broccoli florets

• 2 medium carrots (about 150 g), sliced

Vegetable Seasoning

• 1½ tablespoons olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Optional Garnish

• Fresh parsley or thyme, chopped

• Lemon wedges

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Preparation

Step 1: Prepare the Sweet Potato

• Preheat oven to 200°C / 400°F.

• Brush sweet potato halves with a little olive oil and sprinkle lightly with salt.

• Place cut-side up on a baking tray.

• Roast for 30–35 minutes, until soft and lightly caramelized.

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Step 2: Prepare the Other Vegetables

• Toss broccoli and carrots with olive oil, salt, and black pepper.

• Add to the oven tray during the last 15–18 minutes of sweet potato roasting.

• Roast until tender with lightly charred edges.

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Step 3: Season the Chicken

• Pat chicken breasts dry.

• Rub with olive oil.

• Mix paprika, garlic powder, onion powder, salt, and pepper.

• Season chicken evenly on both sides.

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Step 4: Cook the Chicken

Grill method (recommended):

• Heat grill pan or outdoor grill to medium-high.

• Grill chicken for 5–6 minutes per side, until nicely marked and internal temperature reaches 75°C / 165°F.

Pan method (alternative):

• Heat a skillet over medium heat with a little oil.

• Cook chicken for 6–7 minutes per side, adjusting heat to avoid burning.

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Step 5: Rest & Serve

• Let chicken rest for 5 minutes before serving.

• Plate chicken with roasted sweet potato, broccoli, and carrots.

• Garnish with herbs and a squeeze of lemon if desired.

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Serving Suggestions

• Ideal as a clean eating dinner, meal-prep option, or post-workout meal.

• Can be paired with:

  • Yogurt or tahini sauce

  • Light green salad

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Chef’s Tips

• Resting the chicken keeps it juicy.

• Cutting sweet potato lengthwise helps it roast faster and caramelize better.

• For extra flavor, marinate chicken up to 2 hours in advance.

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Variations

• Spicy: Add chili flakes or cayenne to the chicken seasoning

• Herb-forward: Use rosemary or thyme instead of paprika

• Low-carb: Replace sweet potato with zucchini or cauliflower