Introduction
is my absolute go-to when I need something that feels fancy but takes zero brain power to throw together. I first made this during that crazy heatwave last summer when turning on the oven felt like torture — and honestly? It's become a weekly staple since. The chicken gets this gorgeous char (thanks to my slightly obsessive grilling technique), while the roasted veggies develop these incredible caramelized edges that I literally dream about. It's healthy-ish, totally adaptable, and perfect for meal prep... though leftovers rarely survive in my house!
Timing
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Ingredients
- 2 large chicken breasts (about 1 lb/450g - or thighs work great too!)
- 2 bell peppers, any color (I'm obsessed with the orange ones lately)
- 1 large zucchini, chunked
- 1 red onion, wedged
- 2 cups cherry tomatoes
- 3 tbsp olive oil (or that fancy garlic oil your sister-in-law gave you)
- 2 tbsp balsamic vinegar
- 4 cups mixed salad greens
- Salt & pepper to taste (be generous!)
- Optional: fresh herbs - whatever's not dying in your garden
Step-by-Step Instructions
Step 1: Prep the Chicken
Season those chicken breasts really well - and I mean REALLY well. Salt, pepper, maybe a little garlic powder if you're feeling spicy. Let them hang out at room temp for 15 mins while you prep everything else. Trust me on this one — cold chicken + hot grill = tough meat. Nobody wants that.
Step 2: Veggie Time
Chop all those gorgeous veggies into roughly the same size pieces. Toss with 2 tbsp olive oil and a pinch of salt. Spread them on a baking sheet - don't crowd them! They need space to roast, not steam. Pop them in a 400°F (200°C) oven for about 20 mins or until they're getting those delicious brown edges.
Step 3: Grill the Chicken
Get your grill (or grill pan) screaming hot. Like, you should be a little scared of it. Brush the chicken with the remaining oil and grill for 6-7 mins each side. The secret? DON'T TOUCH IT until it's time to flip! Those grill marks are everything.
Step 4: Assembly
Let the chicken rest for 5 mins (I know it's tempting, but resist!), then slice against the grain. Toss those greens with a splash of balsamic, pile on the roasted veggies, and lay that beautiful chicken on top. Easy Grilled Chicken & Roasted Vegetable Salad Sometimes I add feta — ok, I always add feta.
){kind=link}