Grilled Chicken with Sweet Potato and Roasted Vegetables
Tender grilled chicken breast paired with baked sweet potato and a medley of roasted broccoli and red bell pepper. A balanced, nutrient-dense lunch with lean protein and complex carbohydrates.
Grilled Chicken with Sweet Potato and Roasted Vegetables is a lunch recipe ready in about 40 minutes. Each serving has approximately 921 kcal, 44g protein, 92g carbs, 45g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F).
Season the chicken breast with salt and pepper, then grill or pan-sear for 6-7 minutes per side until cooked through.
Cut the broccoli into florets and chop the bell pepper into chunks.
Toss the broccoli and bell pepper with the olive oil, salt, and pepper.
Spread on a baking sheet and roast for 12-15 minutes until tender and lightly charred.
Serve the grilled chicken alongside the roasted vegetables and baked sweet potato.
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