Grilled Chicken and Roasted Vegetables Recipe

Here is a high-protein, low-carb recipe that would make for a delicious dinner:

Grilled Chicken with Roasted Vegetables


  • 4 boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper to taste


  1. Preheat the grill to medium-high heat.
  2. In a large mixing bowl, combine the sliced vegetables, olive oil, garlic powder, oregano, salt, and pepper. Toss to coat evenly.
  3. Place the chicken breasts on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
  4. While the chicken is cooking, place the vegetables on a baking sheet and roast in the oven at 400°F for 15-20 minutes, or until tender and slightly browned.
  5. Serve the grilled chicken with the roasted vegetables on the side.

This recipe provides a balanced meal with high-quality protein from the chicken and plenty of fiber and nutrients from the roasted vegetables. It is also low in carbs, with only a small amount of natural sugars from the vegetables. Enjoy!

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