Herb-Grilled Chicken Breast with Roasted Root Vegetables
Tender herb-seasoned chicken breast paired with roasted carrots, parsnips, and Brussels sprouts
Herb-Grilled Chicken Breast with Roasted Root Vegetables is a dinner recipe ready in about 43 minutes. Each serving has approximately 535 kcal, 32g protein, 58g carbs, 17g fat. It fits a high-protein diet.
Preheat grill to medium-high heat (or use grill pan on stovetop).
In a small bowl, combine minced garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to create herb marinade.
Rub chicken breast with herb marinade and let sit for 5 minutes.
Toss carrots, parsnips, and Brussels sprouts with 1 tsp olive oil, salt, and pepper. Spread on baking sheet.
Place vegetables in oven at 200°C for 25 minutes.
Grill chicken breast for 6-7 minutes per side until internal temperature reaches 75°C.
Remove from grill and let rest for 3 minutes.
Serve grilled chicken with roasted root vegetables.