This balanced and delicious dish combines juicy grilled chicken with a hearty serving of roasted cauliflower, Brussels sprouts, and butternut squash. Lightly seasoned with garlic and oregano, it’s a perfect meal rich in protein, healthy fats, and fibre-filled carbs.
Ingredients:
- 6 oz chicken breast (3 oz per serving)
- 1 cup cauliflower florets
- 1 cup Brussels sprouts, halved
- 1 cup cubed butternut squash
- 2 tbsp olive oil (1 tbsp per serving)
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Salt and pepper, to taste
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower, Brussels sprouts, and butternut squash with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and golden.
- While the vegetables are roasting, season the chicken breasts with salt, pepper, and garlic powder.
- Heat the remaining 1 tbsp olive oil in a grill pan or non-stick skillet over medium heat. Grill the chicken for 4-5 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
- Serve the grilled chicken alongside the roasted veggies for a nutritious, well-rounded meal.
Estimated Nutrition per Serving (recipe makes 2 servings): 358 Calories; 35g Protein; 18g Fat; 18g Carbs; 4g Sugar
