Grilled Herb Chicken Breast with Roasted Potatoes & Fresh Garden Vegetables

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Toss the baby potatoes with olive oil, garlic powder, thyme, salt, and black pepper.

Step 3. Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through cooking.

Step 4. In a bowl, combine olive oil, garlic powder, onion powder, paprika, parsley, oregano, salt, black pepper, and lemon juice.

Step 5. Coat the chicken breasts evenly with the seasoning mixture.

Step 6. Heat a grill pan or outdoor grill over medium-high heat.

Step 7. Grill the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 8. Remove the chicken from the grill and allow it to rest for 5 minutes.

Step 9. In a bowl, combine the cucumber slices and red onion.

Step 10. Toss with olive oil, lemon juice, salt, and black pepper. Set aside.

Step 11. Heat olive oil in a skillet over medium heat.

Step 12. Add the diced bell pepper and carrot sticks.

Step 13. Season with garlic powder, salt, black pepper, and parsley.

Step 14. Sauté for 5–7 minutes until tender-crisp.

Step 15. Toss the roasted potatoes with fresh parsley.

Step 16. Slice the grilled chicken breasts.

Step 17. Arrange the chicken, roasted potatoes, cucumber salad, and sautéed vegetables on serving plates.

Step 18. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store the chicken, potatoes, cucumber salad, and vegetables separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 350°F (175°C) oven or microwave until warmed through.

The cucumber salad is best enjoyed cold and should not be reheated.

Sautéed vegetables can be reheated in a skillet over medium heat for a few minutes.

This meal is excellent for meal prep when stored in separate containers and assembled before serving.