Grilled Chicken with Roasted Veggies and Asparagus
This dish brings together juicy, perfectly grilled chicken breasts with a medley of oven-roasted vegetables and tender asparagus. A light lemon-herb drizzle ties it all together for a meal that’s hearty yet healthy — perfect for a weeknight dinner or meal prep.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 2–3
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
½ tsp dried oregano
½ tsp dried thyme
½ tsp paprika
Salt and black pepper, to taste
For the Roasted Veggies
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 red bell pepper, chopped
1 small red onion, cut into chunks
1 medium carrot, sliced
2 tbsp olive oil
Salt and pepper, to taste
½ tsp dried basil or Italian seasoning
For the Asparagus
1 bunch asparagus, trimmed
1 tsp olive oil
Pinch of salt and pepper
½ tsp lemon zest
Optional Lemon-Herb Sauce
2 tbsp Greek yogurt
1 tsp olive oil
½ tsp lemon zest
1 tsp lemon juice
½ tsp honey or Dijon mustard
1 tbsp chopped parsley or dill
Salt and pepper, to taste
Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Add chicken breasts and coat evenly.
Let marinate for at least 20 minutes (or up to 2 hours in the fridge).
Step 2: Roast the Vegetables
Preheat oven to 425°F (220°C).
On a large baking tray, toss cherry tomatoes, zucchini, bell pepper, onion, and carrots with olive oil, salt, pepper, and basil.
Roast for 15 minutes.
Add asparagus to the tray, drizzle with olive oil, and roast for another 8–10 minutes, until all veggies are tender and slightly caramelized.
Step 3: Grill the Chicken
Heat a grill pan or outdoor grill over medium heat.
Grill chicken for 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
Let rest for 5 minutes, then slice.
Step 4: Make the Lemon-Herb Sauce
In a small bowl, whisk all sauce ingredients until creamy and smooth.
Adjust seasoning as needed.
Step 5: Assemble and Serve
Arrange roasted veggies and asparagus on a plate.
Top with sliced grilled chicken.
Drizzle with lemon-herb sauce or serve on the side.
Garnish with fresh parsley or a squeeze of lemon.
Notes & Tips
Meal prep tip: Store chicken and veggies separately; reheat in the oven for the best texture.
Add grains: Serve over quinoa, rice, or couscous for a balanced bowl.
Vegetarian option: Substitute grilled halloumi or tofu for chicken.
Flavor upgrade: Add a sprinkle of parmesan or feta cheese before serving.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes — bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
Q: How do I keep asparagus tender, not soggy?
Don’t over-roast — add it in the last 10 minutes of roasting time.
Q: Can I use frozen veggies?
Yes, but thaw and pat dry them first to avoid excess moisture during roasting.
Nutritional Information
Calories: ~410 kcal
Protein: 42g
Carbs: 18g
Fat: 19g
Fiber: 5g