Grilled Chicken on Julienned Vegetables with Butternut Chips
Elevate your weeknight dinner with this vibrant and healthy dish: Grilled Chicken on Julienned Vegetables with Butternut Chips. Juicy, spice-rubbed chicken breasts are perfectly grilled to tender perfection, then served atop a colorful medley of sautéed carrot, zucchini, and red bell pepper, cut into elegant julienne strips for a refined yet simple presentation. Paired with golden, oven-baked butternut squash chips seasoned with oregano and a hint of cornstarch for that irresistibly crispy texture, this protein-packed meal is as wholesome as it is satisfying. With just 20 minutes of prep time, this recipe balances fresh, nutrient-rich ingredients with bold flavors, making it perfect for a healthy weeknight meal or an impressive dinner for two. Enjoy a satisfying plate that delivers on both taste and nutrition, all in under an hour!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Carrot
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 small Butternut squash
- 1 tablespoon Cornstarch
- 0.5 teaspoons Dried oregano
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Slice the squash into thin, chip-like pieces.
In a bowl, toss the butternut squash slices with 2 tablespoons of olive oil, cornstarch, 1/2 teaspoon of salt, and dried oregano. Spread the slices in a single layer on the prepared baking sheet.
Bake the butternut squash chips for 20-25 minutes, flipping them halfway through, until they are golden and crispy. Remove from oven and set aside.
While the chips bake, pat the chicken breasts dry with a paper towel. Rub them with 1 tablespoon of olive oil, garlic powder, paprika, 1/4 teaspoon of salt, and black pepper.
Preheat a grill pan over medium-high heat. Cook the chicken breasts for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Remove from the grill, cover with foil, and let rest for 5 minutes.
Using a julienne slicer or knife, cut the carrot, zucchini, and red bell pepper into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the julienned vegetables and sauté for 5 minutes until they are tender-crisp. Add a pinch of salt to taste.
To assemble, divide the sautéed vegetables between two plates. Slice the grilled chicken into strips and layer them on top of the vegetables.
Serve with the crispy butternut squash chips on the side and enjoy!
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4562 mg | 198% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 35.5 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
