Go Back

High-Protein Chicken Veggie Plate

A nutritious and satisfying meal featuring grilled chicken, vibrant vegetables, and soft-boiled eggs, perfect for easy weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece grilled chicken breast, sliced Option to substitute with tofu for a vegetarian option.
  • 2 pieces soft-boiled eggs Can be replaced with avocado for a vegan alternative.
  • 1 cup baby potatoes Substitute with sweet potatoes for a gluten-free option.
  • 1 cup carrot sticks
  • 1 piece beetroot, sliced
Seasoning and Oils
  • 2 tablespoons olive oil
  • to taste salt & black pepper Adjust based on preference.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Season the chicken by rubbing it with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  2. Cook the potatoes and carrots by roasting or boiling them until tender, about 10-15 minutes.
  3. Soft-boil the eggs for about 6-7 minutes until the yolks are creamy.
  4. Slice the beetroot into thin slices and arrange them beside the cooked carrots and potatoes.
Assembly
  1. Arrange the sliced chicken, soft-boiled eggs, and colorful veggies on a plate. Sprinkle with cracked pepper before serving.

Notes

For added flavor, marinate chicken in olive oil and herbs for an hour before cooking. Store in an airtight container in the fridge for up to three days, or freeze for up to three months.