Garlic Herb Chicken with Roasted Veggies & Chopped Cucumber Salad π₯π
This bright and hearty meal hits every craving β juicy marinated chicken, oven-roasted potatoes and carrots, and a fresh cucumber salad loaded with herbs and crunchy veggies. Clean, vibrant, and totally meal-prep worthy!
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For the Chicken:
2 boneless skinless chicken breasts
1 tbsp olive oil
2 garlic cloves, minced
1 tsp smoked paprika
Β½ tsp dried oregano
Salt & black pepper to taste
Juice of Β½ lemon or 1 tbsp vinegar
For the Roasted Veggies:
1 cup potato slices (thin, skin-on)
Β½ cup carrot slices
Β½ red bell pepper, sliced
1 tbsp olive oil
Β½ tsp dried thyme or rosemary
Salt & pepper
For the Cucumber Salad:
Β½ cucumber, diced
1 medium tomato, diced
Β½ small onion, finely chopped
Β½ green bell pepper, chopped
Β½ red bell pepper, sliced into thin strips
1 tbsp olive oil
1 tbsp vinegar or lemon juice
Β½ tsp dried parsley or oregano
Salt & black pepper to taste
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Marinate the Chicken:
Mix olive oil, garlic, paprika, oregano, lemon juice, salt, and pepper. Rub it all over the chicken breasts and let it sit for at least 15 mins (or overnight for max flavor).
Roast the Veggies:
Preheat oven to 400Β°F (200Β°C). On a baking sheet, toss potatoes, carrots, and red pepper with olive oil, thyme, salt, and pepper. Roast for 25β30 mins, flipping halfway, until golden and tender.
Grill or Pan-Sear Chicken:
Heat a grill pan or skillet over medium-high. Cook chicken 5β6 minutes per side, or until cooked through and nicely browned. Let rest 2 minutes, then slice.
Make the Salad:
In a bowl, mix cucumber, tomato, onion, green bell pepper, and red pepper. Drizzle with olive oil and vinegar, season with herbs, salt, and pepper. Toss well.
Assemble the Plate:
Arrange sliced grilled chicken, roasted veggies, and chopped salad on a large plate. Serve warm or room temp.
Prep Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins
Servings: 2
Kcal per serving: ~480 kcal