Grilled Chicken with Roasted Vegetables

A low-carb American main dish featuring juicy grilled chicken served with a side of flavorful roasted vegetables.

Steps

1. Preheat the grill to medium-high heat. 2. Season the chicken breast with salt and pepper. 3. Drizzle olive oil over the chicken breast and rub it in to coat. 4. Grill the chicken for about 6-8 minutes per side, or until cooked through. 5. While the chicken is grilling, preheat the oven to 400°F (200°C). 6. In a large baking dish, combine the sliced zucchini, bell peppers, red onion, and minced garlic. 7. Drizzle olive oil over the vegetables and toss to coat evenly. 8. Season with salt and pepper. 9. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. 10. Serve the grilled chicken with a generous portion of the roasted vegetables.

For the Grilled Chicken: - 1 boneless, skinless chicken breast - Salt and pepper to taste - 1 tablespoon olive oil For the Roasted Vegetables: - 1 medium zucchini, sliced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, sliced - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste