Grilled Lemon-Herb Chicken with Roasted Sweet Potato Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender grilled chicken breasts marinated in a zesty lemon-herb blend, served with a vibrant sweet potato and vegetable salad for a nourishing and GLP-1 friendly dinner.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, about 4 breasts
- 3 tbsp lemon juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups sweet potatoes, cubed
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup zucchini, diced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- 1
1. In a shallow dish, combine the lemon juice, 1 tbsp olive oil, garlic, oregano, basil, salt, and pepper. Add the chicken breasts and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
- 2
2. Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
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