Description

This grilled chicken dish is infused with a vibrant pink salt herb rub that enhances its natural juiciness and flavor. Paired with colorful roasted veggies, it’s a wholesome and satisfying meal perfect for any occasion.

Ingredients

Scale

For the Chicken:
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons pink Himalayan salt
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon paprika
3 tablespoons olive oil
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons fresh parsley, chopped (for garnish)
For the Roasted Veggies:
2 cups broccoli florets
2 cups bell peppers (mixed colors), cut into strips
1 medium zucchini, sliced
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (or mixed dried herbs)
Salt and pepper to taste

Instructions

Start by marinating the chicken. In a large bowl, combine the pink salt, oregano, thyme, garlic powder, onion powder, black pepper, paprika, olive oil, and lemon juice. Mix until well combined. Add the chicken breasts, ensuring they are fully coated with the marinade. Cover with plastic wrap and let it marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
While the chicken is marinating, preheat your oven to 425°F (220°C) for the roasted veggies. This high heat will help caramelize the vegetables, creating a delightful sweetness.
Prepare the vegetables. In a large mixing bowl, combine the broccoli florets, bell peppers, zucchini, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, Italian herbs, salt, and pepper. Toss everything until evenly coated. This step is crucial; make sure each piece is well-seasoned for maximum flavor.
Spread the seasoned veggies in a single layer on a baking sheet lined with parchment paper. Make sure the veggies aren’t overcrowded, as this will prevent them from roasting properly. Place them in the oven and roast for 20-25 minutes, or until they are tender and slightly charred, tossing halfway through to ensure even cooking.
While the veggies are roasting, heat a grill pan or outdoor grill over medium-high heat. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on one side without moving them to achieve a good sear. Flip the chicken and grill for another 5-6 minutes, or until the internal temperature reaches 165°F (75°C). Avoid pressing down on the chicken; this will keep it juicy.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful.
Serve the grilled chicken alongside the roasted veggies, garnishing with freshly chopped parsley for a burst of color and freshness. Enjoy your delicious meal!

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Course
Method: Grilling and Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with veggies
Calories: 350
Sugar: 5 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 90 mg

Keywords: Marinating the chicken longer enhances the flavor; aim for at least an hour if you can. Use a grill thermometer to ensure consistent heat. For the veggies, consider the cooking time of each type; denser vegetables like carrots or sweet potatoes may require a longer roasting time, while softer veggies like zucchini may cook faster. Don’t skip the resting time after grilling; it's crucial for juicy chicken. If you prefer a bit of crunch, finish the roasted veggies under the broiler for 2-3 minutes after roasting.