Whole30 Approved Spicy Grilled Chicken with Roasted Vegetables

About this recipe

Enjoy a Whole30 compliant meal with juicy, spicy grilled chicken paired with a medley of perfectly roasted vegetables. This dish balances bold flavors and wholesome ingredients, offering a satisfying and healthy option for any meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. 1

   Pound the chicken breasts to an even ½-inch thickness to ensure even grilling.

2. 2

   In a bowl, mix olive oil, apple cider vinegar, paprika, cumin, garlic powder, cayenne, salt, and pepper. Marinate the chicken for at least 30 minutes.

3. 3

   Preheat the grill to high heat; oil the grates to prevent sticking.

4. 4

   Grill the chicken for 2-3 minutes per side until charred and cooked to 165°F. Let rest for 3-4 minutes before serving.

5. 5

   Preheat oven to 425°F.

6. 6

   Toss bell peppers, zucchini, squash, and onion with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

7. 7

   Roast vegetables for 25-30 minutes, tossing every 10 minutes, until tender and slightly browned.

8. 8

   Serve the grilled chicken alongside the roasted vegetables.