Whole30 Approved Spicy Grilled Chicken with Roasted Vegetables
Алена Лазарева
almost 2 years ago
This dish is perfect for those following the Whole30 program. The chicken is marinated in a spicy blend of herbs and spices, then grilled to perfection. The roasted vegetables add a delicious crunch and sweetness to the dish.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
35g
Fat
18g
Sat Fat
3g
Carbs
12g
Chole
100mg
Fiber
3g
Sugar
6g
Sodium
500mg
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the olive oil, apple cider vinegar, paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Place the chicken breasts in a large resealable plastic bag and pour the marinade over the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard the remaining marinade.
- Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
- While the chicken is grilling, preheat the oven to 425°F.
- In a large bowl, toss together the sliced bell peppers, zucchini, yellow squash, and red onion with the olive oil, salt, and black pepper.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned.
- Serve the grilled chicken with the roasted vegetables.
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