Grilled Chicken with Roasted Sweet Potato & Veggies

Servings

2 servings

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Ingredients

Chicken

• 2 boneless skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

Vegetables

• 1 large sweet potato, halved lengthwise

• 1 cup broccoli florets

• 1 cup carrots, diced

• 2 tbsp olive oil

• Salt and pepper to taste

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Instructions

1. Roast the Sweet Potato

• Preheat oven to 200°C / 400°F.

• Brush sweet potato halves with olive oil and sprinkle with salt & pepper.

• Place cut side up on baking tray.

• Roast 35–40 minutes until soft and caramelized.

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2. Roast the Vegetables

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

• Add to tray during the last 20 minutes of sweet potato cooking.

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3. Season the Chicken

In a bowl mix:

• Olive oil

• Paprika

• Garlic powder

• Onion powder

• Oregano

• Salt & pepper

Rub mixture over chicken breasts.

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4. Grill the Chicken

• Heat grill pan or skillet over medium heat.

• Cook chicken 6–7 minutes per side until golden and cooked through.

• Internal temperature: 75°C / 165°F.

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5. Serve

Plate the grilled chicken with roasted sweet potato and vegetables.
Optional: drizzle with lemon juice or garlic butter.

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Tips

• Add chili flakes for a spicy version.

• Swap broccoli with green beans or asparagus.

• Perfect healthy meal prep dish.