Dinner
Grilled Chicken & Veggies
Simple, clean, and incredibly satisfying.
30 min
Total time
450
Calories
42 g
Protein
12 g
Carbs
14 g
Fat
Method
Marinate chicken in olive oil, garlic, paprika, oregano, salt and lemon juice for 20 minutes.
Preheat grill or grill pan to medium-high heat.
Cut all vegetables into large chunks. Toss with olive oil and seasoning.
Grill chicken 6-7 minutes per side until cooked through. Rest 5 minutes before slicing.
Grill vegetables 4-5 minutes until tender with char marks.
Slice chicken and serve alongside grilled vegetables. Garnish with fresh thyme.
Chef's tip
If you're meal prepping, grill double the chicken and store it in the fridge for up to 3 days — it works great in salads and wraps too. For a lower fat version, skip the olive oil marinade and use lemon juice with spices only.