Easy Healthy Recipes: Grilled Chicken with Baked Veggies

Here is an easy healthy recipe that I would make in bulk on a Sunday to get me through a week of lunches. It is very easy if you would like to do the same, but it can just as easily be done for any serving size.

It is fast, easy, and tastes great to boot! A very healthy well balanced meal that can be made with virtually any (healthy) marinade or rub that you like.

I will write the recipe as is if it was for a single serving... to make it larger is as easy as multiplying the portions by the number of people you would like to make it for.

Ingredients:
1x Low Fat (or fat trimmed) Chicken Breast
Favorite Marinade or Rub
2 cups of chopped veggies (Carrots, cualiflower, broccoli, bell pepper, yams, sweet onion, zuchini... whatever veggies you like)
Extra Virgin Olive Oil
Pepper
Parmesan Cheese (Optional)

Recipe:

Veggies
1. Chop up whatever veggies you chose until you have 2 cups.
2. Place veggies in a glass or metal pan that can be used in the oven.
3. Lightly cover the veggies in EEOV.
4. *Optional* Lightly cover veggies in parmesan
5. Lightly sprinkle veggies with black pepper.
6. Cover the pan with aluminum foil and place in the oven for 10-15 minutes at aprrox. 270 degrees (you may have to play with the time and temp. depending on the veggies you use- harder veggies need higher temps and more time, softer veggies can use lower times and possibly lower temps)

Chicken Breast
1. There are a variety of rubs and/or marinades that can be used for chicken that are both healthy and tasty- see my post here for some that you can try.
2. Once the chicken has it's rub or marinade, it is time to cook it. I use a George Forman grill quite often fro convenience and speed, but you can just as easily cook the chicken in a pan or on a grill.
3. It is VERY important that you cook the chicken thoroughly to avoid getting food poisoning or salmonella (not fun... you can trust me on that one).
4. You will know when the chicken is done by:
a) Using a thermometer (very useful, I recommend everyone get one) and checking the internal temperature of the chicken. It should be approx. 165 (boneless) to 180 (bone in) degrees.
b) Piercing the chicken with a fork and the juices run clear. If you have any doubt, remove the chicken and slice in the thickest part... all the meat should be white, NO PINK!

That really is about it... this one sounds more complicated than it really is. A couple of tips, if you are going to be chopping up veggies anyways, why don't you go ahead and chop up the veggies that you have in their entirety and store them in the fridge to be used later. it may take a little bit more time up front, but it will certainly save you a lot more time throughout the rest of the week while you are preparing meals.