Grilled Chicken with Roasted Vegetables

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Juice of 1/2 lemon

For the Roasted Vegetables:

• 2 cups baby potatoes, halved
• 1 1/2 cups cauliflower florets
• 1 cup green beans, trimmed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

Marinate the Chicken:

In a bowl, mix olive oil, paprika, chili powder, garlic powder, lemon juice, salt, and pepper.

Coat the chicken breasts with the marinade and let sit for at least 20–30 minutes.

Prepare the Vegetables:

Preheat oven to 200°C (400°F).

Toss potatoes and cauliflower with olive oil, garlic powder, thyme, salt, and pepper.

Spread on a baking tray and roast for 25–30 minutes, flipping halfway.

Roast the Green Beans:

In the last 10–15 minutes of roasting, add the green beans to the tray or roast separately with a drizzle of oil and a pinch of salt.

Cook the Chicken:

Grill or pan-sear the chicken over medium heat for 6–7 minutes on each side or until cooked through and slightly charred.

Assemble:

Place the grilled chicken, roasted potatoes, cauliflower, and green beans into a bowl or plate

Serve warm.