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!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Slice the squash into thin, chip-like pieces.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Using a julienne slicer or knife, cut the carrot, zucchini, and red bell pepper into thin strips.

Step 8

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.

Step 9

To assemble, divide the sautéed vegetables between two plates. Slice the grilled chicken into strips and layer them on top of the vegetables.

Step 10

Serve with the crispy butternut squash chips on the side and enjoy!

Nutrition Facts

Serving size	(1542.9g)

Amount per serving	% Daily Value*
Calories	1549.8

Total Fat 70.7g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 295.8mg	0%
Sodium 4562.2mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 30.9g	0%
Total Sugars 35.5g
Protein 119.2g	0%

Vitamin D 3.5IU	0%
Calcium 406.8mg	0%
Iron 10.3mg	0%
Potassium 3887.6mg	0%

*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.

Source of Calories

Fat: 40.5%

Protein: 30.3%

Carbs: 29.2%