Ingredients:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
2 cups frozen or fresh mixed veggies (carrots, green beans, broccoli, cauliflower)
1 small sweet potato, cut into thin fries
1/2 small red onion, sliced
Optional: dash of lemon juice or chili flakes for punch
Instructions:
1. Season the Chicken:
Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Let it rest while you prep the veggies.
2. Prep the Fries & Onion:
Slice sweet potato into thin fry-like strips. Toss with red onion, olive oil, salt, and pepper.
3. Roast the Sweet Potato & Onion:
Bake at 400°F (200°C) for 25–30 mins, flipping halfway. You're going for crispy edges and a tender bite.
4. Cook the Mixed Veggies:
Steam or sauté your veggie mix until soft but still vibrant. Season with salt, pepper, and a little garlic or lemon juice if you want extra zing.
5. Grill the Chicken:
Heat a non-stick skillet or grill pan over medium-high. Cook chicken 5–6 mins per side or until golden and cooked through (165°F inside).
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: ~480 per serving | Protein: ~42g per serving
