A vibrant, healthy dish that's as beautiful as it is satisfying. Packed with lean protein, fiber, and vitamins — perfect for a balanced meal!

---

🍗 Ingredients (Serves 2):

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1/2 tsp paprika

• 1/2 tsp oregano

• Juice of 1/2 lemon

• Salt and black pepper, to taste

For the Veggie Mix:

• 1 cup broccoli florets 🥦

• 1/2 red bell pepper, sliced 🌶️

• 1 small zucchini, sliced into half-moons 🥒

• 1/2 cup cherry tomatoes, halved 🍅

• 1/4 cup red onion, sliced

• 1/2 avocado, sliced 🥑

• 1 tbsp olive oil

• Salt and pepper to taste

• Fresh parsley or cilantro for garnish (optional) 🌿

---

👩‍🍳 Instructions:

1. Marinate the Chicken:

1. In a bowl, mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.

2. Coat the chicken breasts in the marinade and let them sit for at least 20–30 minutes (or overnight for more flavor).

2. Grill the Chicken:

1. Preheat a grill pan or outdoor grill over medium heat.

2. Cook the chicken breasts for 5–6 minutes per side, or until fully cooked and slightly charred.

3. Remove and let rest before slicing.

3. Cook the Veggies:

1. Heat olive oil in a large skillet over medium heat.

2. Add broccoli, bell pepper, zucchini, and red onion. Sauté for 5–7 minutes until tender but still crisp.

3. Toss in the cherry tomatoes at the end and cook for another 2 minutes.

4. Season with salt and pepper to taste.

4. Assemble the Plate:

1. Arrange a portion of grilled vegetables on each plate.

2. Slice the grilled chicken and place on top or to the side.

3. Add fresh avocado slices.

4. Garnish with fresh herbs if desired.

---

✅ Optional Add-ons:

• Serve with a side of quinoa, brown rice, or sweet potatoes for extra energy.

• Drizzle with a light yogurt sauce or vinaigrette for extra flavor.

---

💪 Benefits:

• High in lean protein

• Rich in fiber, vitamins, and antioxidants

• Low in unhealthy fats

• Great for meal prep and fitness goals