Grilled Chicken & Veggie Power Plate with Avocado & Blistered Tomatoes
A wholesome, protein-rich plate with perfectly grilled chicken breast, roasted asparagus, caramelized cherry tomatoes, and creamy avocado. Fresh herbs and olive oil tie it all together in this feel-good meal.
:
For the Chicken:
1–2 boneless chicken breasts
1 tbsp olive oil
½ tsp garlic powder
½ tsp Italian seasoning or oregano
Salt & pepper to taste
Optional: squeeze of lemon juice or mustard in the marinade
For the Veggies:
8–10 asparagus spears, trimmed
1 cup cherry tomatoes (on the vine if possible)
1 avocado, halved and pitted
1 tbsp olive oil
Fresh parsley for garnish
Salt & pepper
:
Marinate & Grill the Chicken
Rub chicken breasts with olive oil, garlic powder, herbs, salt, and pepper. Grill on medium-high heat for 5–6 mins per side until cooked through and nicely charred. Let rest and slice if desired.
Roast the Veggies
In a hot pan or oven (400°F/200°C), roast cherry tomatoes and asparagus with olive oil, salt, and pepper for 12–15 mins or until tender and slightly blistered.
Plate & Finish
Arrange grilled chicken with roasted tomatoes and asparagus. Add halved avocado, season with salt, pepper, and fresh parsley. Serve with lemon water or tea for a refreshing finish.
Prep Time: 10 mins
Cooking Time: 15–20 mins
Total Time: 30 mins
Calories: ~550–600 kcal
Servings: 1