Herb Grilled Chicken Plate with Roasted Veggies & Crisp Salad 🍗🥗🌿

👩‍🍳 Instructions

1️⃣ Marinate the Chicken

1. In a small bowl, combine olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper.
2. Rub the marinade all over the chicken breasts (or thighs) and let it marinate for at least 15–20 minutes (or up to 2 hours in the fridge for deeper flavor).

2️⃣ Roast the Veggies

1. Preheat oven to 400°F (200°C).
2. Toss carrots, zucchini, and bell pepper with olive oil, salt, pepper, and dried oregano.
3. Spread the veggies evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.

3️⃣ Grill the Chicken

1. Heat a grill or grill pan over medium-high heat.
2. Grill the chicken for 5–7 minutes per side (depending on thickness) until fully cooked through and juices run clear (internal temperature should reach 165°F / 74°C).
3. Let the chicken rest for 5 minutes before slicing.

4️⃣ Assemble the Plate

1. Place a portion of roasted veggies on each plate.
2. Arrange sliced grilled chicken next to the veggies.
3. For the salad, toss mixed greens with cucumber, cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper. Serve alongside the chicken and veggies.
   

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