Description
This Paleo Whole30 Grilled Chicken and Roasted Vegetables recipe offers a masterclass in efficiency and flavor, delivering perfectly charred, juicy chicken breasts paired with tender, caramelized root vegetables and greens for a nutrient-dense meal.
Ingredients
Scale
1.5 lbs Chicken Breast or Thighs
2 large Sweet Potatoes
1 lb Brussels Sprouts
3 large Carrots
2 tablespoons Avocado Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
Sea Salt to taste
Black Pepper to taste
Lemon Wedges for serving
Instructions
- Preheat oven to 425 degrees Fahrenheit and outdoor grill to medium-high heat. Line a large baking sheet with parchment paper
- Toss sweet potatoes, Brussels sprouts, and carrots with avocado oil, salt, pepper, and half of the dried herbs
- Spread vegetables on the prepared baking sheet in a single layer and roast for 25 to 30 minutes
- Pat the chicken dry, rub with avocado oil, remaining herbs, salt, and garlic powder
- Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit
- Let chicken rest for 5 minutes, then slice and serve with roasted vegetables
- Garnish with lemon wedges before serving
Notes
Store leftovers in airtight glass containers for up to four days.
Reheat in an air fryer or toaster oven for best results.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5g
- Sodium: salt to taste
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 110mg