Grilled Chicken with Roasted Vegetables & Potatoes

In a bowl, mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice.
Coat the chicken breast with the marinade and let it sit for 15-30 minutes to absorb the flavors.
Grill the chicken for 5-7 minutes on each side, or until cooked through and no longer pink in the center.
Roast the Potatoes:

Toss the diced potatoes in olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until crispy and golden brown, flipping halfway through.
Roast the Vegetables:

Toss the carrots, bell peppers, and snap peas with olive oil, salt, pepper, and Italian seasoning.
Roast in the oven at 400°F (200°C) for 20-25 minutes, stirring halfway through for even roasting.
Serve:

Slice the grilled chicken breast and serve alongside the roasted potatoes and vegetables. Enjoy your colorful, healthy meal!
Total Time: 45 minutes
Calories: ~500
Protein: ~40g
Serving and Storage Tips: