Grilled Chicken & Veggie Roasst

Simple & satisfying!

I love roasting veggies! This roast consisted of mushrooms, asparagus, zucchini, and beets. Served with a side of grilled chicken and in under 30 min you'll have a deliciously balanced lunch or dinner!


  •  5oz chicken breast, brine & flattened with mallet
  • Spices: garlic powder, sea salt, chili powder, cumin
  • ~10 Asparagus Spears
  • 2/3 cup Mushrooms
  • 1/3 Zucchini
  • 1/2 Cup Beets


  • Preheat oven to 420.
  • To brine the chicken, let breast soak in salt water for about 15 min. This will ensure the chicken stays juicy while cooking.
  • I like to flatten my chicken to an even thickness.
  • Season with above spices or ones to your liking
  • Prepare and cut veggies. Toss in EVOO, salt, pepper and lay flat on a foil covered baking sheet and place in oven for 20-30 min
  • Grill or bake chicken until no longer pink


Calories: 211         Carbs: 9g         Fat: 1g          Protein 40g