Grilled Lemon-Herb Chicken with Roasted Sweet Potato Medley
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A delectable GLP-1 friendly dinner featuring juicy grilled chicken breasts marinated in a zesty lemon-herb blend, paired with a colorful medley of roasted sweet potatoes, bell peppers, and Brussels sprouts. This balanced meal is high in protein, complex carbs, and fiber to keep you feeling satisfied.
Ingredients
- 4 6 oz boneless, skinless chicken breasts
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 medium sweet potatoes, peeled and cubed
- 2 medium bell peppers, chopped
- 12 oz brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
In a large resealable bag, combine the lemon juice, 2 tbsp olive oil, garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts, seal the bag, and marinate in the refrigerator for 30 minutes to 1 hour.
- 2
Preheat oven to 400°F. On a large baking sheet, toss the sweet potato cubes, bell peppers, and Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
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