Grilled Chicken Breast with Roasted Vegetables

With 332 kcal and 51g of protein, its low-fat profile supports muscle maintenance while providing long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 180g chicken breast · 191 kcal in the whole recipe
• 1/2 zucchini · 17 kcal in the whole recipe
• 1 red bell pepper · 31 kcal in the whole recipe
• 100g mushrooms · 22 kcal in the whole recipe
• 2 tsp olive oil · 71 kcal in the whole recipe
• Thyme, salt, black pepper

Method

1. Set your oven to 200°C and wait for it to heat up. Prepare a baking tray and a cutting board.

   

2. Chop the zucchini, red pepper, and mushrooms into large, roughly 3-centimeter pieces.

   

3. Place the chopped vegetables in a bowl and add 1 teaspoon of olive oil, a pinch of salt, and pepper.

   

4. Mix the vegetables with your hands to ensure they are evenly coated with the oil.

   

5. Spread the vegetables on the baking tray and bake them for 20 minutes.

   

6. While the vegetables are in the oven, rub the chicken breast with the remaining teaspoon of olive oil, thyme, salt, and pepper.

   

7. Heat your grill pan over medium heat and place the chicken in the pan.

   

8. Cook each side of the chicken for 5-6 minutes; wait until the meat turns white and the inside is completely opaque.

   

9. Remove the cooked chicken to a plate and let it rest for 3 minutes.

   

10. Slice the chicken and serve it alongside the roasted vegetables.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.