Grilled Chicken with Roasted Veggies and Avocado

Grilled Chicken with Roasted Veggies and Avocado is a delicious and healthy meal that you can make any day of the week. It combines juicy, marinated chicken with colorful roasted vegetables and creamy avocado. This dish is perfect for lunch or dinner and can be prepared in just a short time.

Why Make This Recipe

This recipe is not only tasty but also packed with nutrients. Grilled chicken is a great source of protein, while roasted veggies add fiber and vitamins. The avocado brings healthy fats to the plate, making this meal wholesome and satisfying. Plus, it’s easy to customize with your favorite vegetables and seasonings!

How to Make Grilled Chicken with Roasted Veggies and Avocado

Ingredients

2 boneless, skinless chicken breasts
1 tbsp olive oil (for chicken)
1 tsp garlic powder
1 tsp lemon pepper or cracked black pepper
1/2 tsp dried oregano
Salt to taste
1 bunch of asparagus, trimmed
1 cup cherry or grape tomatoes
1 tsp olive oil (for veggies)
Salt & black pepper to taste
1 ripe avocado, halved
Drizzle of olive oil (for avocado)
Salt & pepper (for avocado)
Optional: fresh parsley for garnish
Optional: fresh lemon or lime juice
Optional: sprinkle of chili flakes, lemon zest, or a soft-boiled egg

Directions

Marinate & Grill the Chicken: Rub the chicken breasts with olive oil, garlic powder, lemon pepper, oregano, and salt. Grill or pan-sear them until they are beautifully charred and juicy.
Roast the Veggies: Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Roast them in the oven at 400°F for 15–18 minutes until the tomatoes are blistered and the asparagus is tender.
Serve the Avocado: Slice the avocado in half and drizzle it with olive oil. Sprinkle with salt and pepper, and add citrus juice if you like.
Build the Plate: Arrange the grilled chicken, roasted veggies, and avocado on a plate. You can garnish with fresh parsley for a nice touch.
Optional Add-ons: You can add chili flakes, lemon zest, or even a soft-boiled egg for an enhanced meal experience.

How to Serve Grilled Chicken with Roasted Veggies and Avocado

This dish is best served warm. You can enjoy it by itself or with a side of rice or quinoa. The flavors blend well, making it a delightful meal for family or friends.

How to Store Grilled Chicken with Roasted Veggies and Avocado

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and veggies in the microwave or on the stovetop before enjoying. The avocado is best eaten fresh but can last in the fridge for a day or two if kept in a separate container.

Tips to Make Grilled Chicken with Roasted Veggies and Avocado

Make sure the grill is hot before adding the chicken for nice grill marks.
Don’t overcrowd the baking sheet when roasting veggies to ensure they cook evenly.
Experiment with different vegetables based on your preference or what’s in season.

Variation

Feel free to switch up the veggies! Bell peppers, zucchini, or broccoli would also be delicious. You can also use different seasonings on the chicken or try marinating it overnight for even more flavor.

FAQs

1. Can I use frozen vegetables for this recipe?
Yes, frozen vegetables can be used, but they may need a little extra cooking time.

2. How do I know when the chicken is cooked?
The chicken is done when it reaches an internal temperature of 165°F. You can also cut it open; the juices should run clear.

3. Can I make this recipe ahead of time?
Yes, you can prep the chicken and veggies ahead of time and cook them just before serving for the best results.