Grilled Chicken with Roasted Vegetables

Ingredients

• 2 pieces chicken breast
• 1 medium zucchini
• 1 medium bell pepper
• 1 medium red onion
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the zucchini, bell pepper, and red onion into bite-sized pieces.
3. In a bowl, mix the chopped vegetables with olive oil, garlic powder, salt, and black pepper.
4. Spread the seasoned vegetables on a baking sheet in a single layer.
5. Bake the vegetables in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
6. While the vegetables are baking, season the chicken breasts with salt and pepper.
7. In a skillet over medium-high heat, sear the chicken breasts for 5-7 minutes on each side until golden brown and cooked through.
8. Once cooked, let the chicken rest for a few minutes before slicing.
9. Serve the sliced chicken alongside the roasted vegetables on a plate.

Nutrition (per serving)

Calories

450

Protein

40 g

Fat

20 g

Carbs

20 g