Name: Grilled Chicken and Roasted Potato Bowl with Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 7 oz Yukon Gold Potatoes; 1 cup Broccoli Florets; 1/2 cup Red Bell Pepper; 1/2 cup Zucchini; 1.5 tbsp Extra Virgin Olive Oil

Nutrition

Per serving

560 calories

Protein: 32g; 24% of calories
Carbs: 48g; 35% of calories
Fat: 25g; 41% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the potatoes into small cubes and toss them with 1/2 tablespoon of olive oil, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
While potatoes roast, chop the broccoli, bell pepper, and zucchini into bite-sized pieces.
Add the vegetables to the baking sheet, toss with another 1/2 tablespoon of olive oil, and roast for 15-20 more minutes until tender.
Season the chicken breast with garlic powder, dried oregano, salt, and pepper.
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes, then slice it and assemble your bowl with the roasted potatoes and vegetables, finishing with the remaining olive oil.

Nutrition

Ingredients

Instructions

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