Low-Sugar Grilled Chicken with Roasted Vegetables - Diabetic
The Low-Sugar Grilled Chicken with Roasted Vegetables brings a burst of freshness and flavor to your dinner table. Juicy, seasoned grilled chicken breasts paired with a medley of roasted broccoli, bell peppers, zucchinis, and cherry tomatoes create a balanced and nutritious meal that is both satisfying and delightful to the senses.
Ingrédients
- 4 medium chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 2 large bell peppers, sliced
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together olive oil, garlic powder, paprika, dried thyme, salt, and black pepper.
- Brush the mixture evenly over the chicken breasts.
- Grill the chicken for 7-8 minutes on each side, or until fully cooked and no longer pink inside.
- Preheat the oven to 400°F (200°C).
- On a baking sheet, arrange the broccoli, bell peppers, zucchinis, and cherry tomatoes.
- Drizzle the vegetables with olive oil and balsamic vinegar, then toss to coat.
- Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly charred.
- Serve the grilled chicken with a side of the roasted vegetables.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 18gProtéines: 35gFat: 12gSucre: 6g
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