Grilled Lemon-Garlic Chicken with Roasted Cauliflower Medley
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender, juicy grilled chicken breasts marinated in a zesty lemon-garlic blend, served with a colorful medley of roasted cauliflower, bell peppers, and chickpeas for a satisfying, nutrient-dense GLP-1 friendly dinner.
Ingredients
- 4 6-oz boneless, skinless chicken breasts
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups cauliflower florets
- 1 red bell pepper, diced
- 1 15-oz can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- 1
In a shallow baking dish, combine the lemon juice, garlic, 2 tablespoons of olive oil, oregano, salt, and pepper. Add the chicken breasts and turn to coat both sides. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
- 2
Preheat the oven to 400°F. Toss the cauliflower florets, diced bell pepper, and drained chickpeas with 1 tablespoon of olive oil, salt, and pepper. Spread the mixture on a baking sheet and roast for 20-25 minutes, stirring halfway, until the vegetables are tender and lightly browned.
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