Grilled Chicken with Roasted Vegetables
Tender grilled chicken breast served with a colorful medley of roasted vegetables
💪 High Protein
🥗 Low Carb
❤️ Low Sat. Fat
✓ Diabetes Friendly
45m
Total
320
Calories
35g
Protein
4
Servings
Nutrition Information
18g
Carbs
5g
Fiber
13g
Net Carbs
12g
Fat
Blood Sugar Impact
Glycemic Index (GI)
Low
45
Absorption speed
Glycemic Load (GL)
Low
6
Total impact per serving
💡 GI measures absorption SPEED, GL measures TOTAL IMPACT on your blood sugar.
Ingredients
- 4 pieces (6 oz each) Chicken breast (Skinless, boneless)
- 2 cups Broccoli florets
- 2 medium Bell peppers (Mixed colors)
- 1 large Zucchini (Sliced)
- 2 tbsp Olive oil (Extra virgin)
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- To taste Salt and pepper
Instructions
- 1
Preheat grill to medium-high heat and oven to 425°F
- 2
Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper
- 3
Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F
- 4
While chicken grills, toss vegetables with olive oil and seasonings
- 5
Spread vegetables on a baking sheet and roast for 20-25 minutes
- 6
Let chicken rest for 5 minutes before serving with roasted vegetables
💡 Tips
- •Use a meat thermometer to ensure chicken is cooked to 165°F
- •Check blood sugar before and after meals to see how this impacts you
- •Can meal prep by grilling extra chicken for the week