Grilled Chicken with Winter Vegetables

Vietnamese · Winter · 45 min · Serves 4 · By The Lesapor Kitchen

This warm and satisfying dish pairs juicy grilled chicken with a medley of winter vegetables. A hint of Vietnamese inspiration with fish sauce and lime adds an exciting twist.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons fish sauce
• 1 lime, juiced
• 2 cups Brussels sprouts, halved
• 2 carrots, sliced into 1/4 inch rounds
• 1 red onion, cut into wedges
• Salt and pepper, to taste

Method

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, fish sauce, and lime juice. Set aside.
3. Season the chicken breasts with salt and pepper, then brush with the olive oil mixture.
4. Place chicken on the grill and cook for 6-7 minutes on each side, or until fully cooked.
5. While the chicken cooks, toss Brussels sprouts, carrots, and red onion with remaining olive oil mixture, salt, and pepper.
6. Spread vegetables on a baking sheet and roast in an oven preheated to 400°F for 20 minutes, stirring halfway through.
7. Serve the grilled chicken alongside the roasted winter vegetables.