Description
A delicious and healthy meal featuring marinated grilled chicken, colorful roasted vegetables, and creamy avocado, perfect for lunch or dinner.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Slice the avocado in half and drizzle it with olive oil. Sprinkle with salt and pepper, and add citrus juice if you like.
- Arrange the grilled chicken, roasted veggies, and avocado on a plate. Garnish with fresh parsley if desired.
- Add optional chili flakes, lemon zest, or a soft-boiled egg for extra flavor.
Notes
This dish is best served warm and can be enjoyed on its own or with a side of rice or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 70mg
Keywords: grilled chicken, roasted vegetables, avocado, healthy meal