Description
A vibrant dish combining juicy grilled chicken with roasted vegetables and zesty chimichurri sauce, perfect for any meal occasion.
Ingredients
Scale
- 2 chicken breasts
- 1/4 cup chimichurri sauce
- 1/2 cup cherry tomatoes
- 1 bell pepper
- 1 zucchini
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup creamy garlic sauce
- Cooked rice or quinoa (for serving)
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt and pepper, then brush with chimichurri sauce.
- Grill the chicken for about 6-7 minutes on each side until cooked through, checking for an internal temperature of 165°F.
- Chop the vegetables and toss them with olive oil, salt, and pepper.
- Roast the vegetables in the oven at 400°F for about 20 minutes or until tender.
- Let the chicken rest before slicing.
- Assemble the bowl with a base of rice or quinoa, topped with grilled chicken, roasted veggies, and drizzled with creamy garlic sauce.
- Serve and enjoy!
Notes
Make the chimichurri sauce ahead of time for deeper flavor. Customize with seasonal veggies or alternative proteins as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg