Juicy grilled chicken breasts served with a colorful mix of peas, corn, and carrots — an easy, healthy weeknight dinner made from simple fridge and pantry staples.
Juicy grilled chicken breasts served with a colorful mix of peas, corn, and carrots — an easy, healthy weeknight dinner made from simple fridge and pantry staples.
Calories
320
Protein
40g
Fat
12g
Carbs
14g
Pat the chicken breasts dry with paper towels and rub all over with the olive oil, garlic powder, paprika, salt, and pepper. Let them rest at room temperature for 10 minutes.
Heat a grill or grill pan over medium-high heat until hot. Oil the grates lightly so the chicken releases easily.
Grill the chicken for 6 to 8 minutes per side, until the juices run clear and an instant-read thermometer registers 165°F (74°C). Transfer to a plate and rest for 5 minutes, then slice against the grain.
While the chicken rests, melt the butter in a skillet over medium heat. Add the mixed vegetables and cook for 4 to 5 minutes, stirring occasionally, until heated through and tender.
Plate the sliced chicken alongside the vegetables with the lemon wedges. Squeeze fresh lemon over everything just before serving.
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