Grilled Chicken with Roasted Vegetables

1.Preheat your grill to medium-high heat.

2.In a small bowl, mix together 2 tablespoons olive oil, garlic powder, paprika, dried thyme, dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3.Rub the chicken breasts with the olive oil mixture, ensuring they are well coated. Set aside to marinate for at least 15 minutes.

4.Preheat your oven to 425°F (220°C).

5.In a large bowl, combine the carrot sticks, halved Brussels sprouts, and sliced bell peppers.

6.In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, honey, dried oregano, red pepper flakes (if using), and a pinch of salt and black pepper.

7.Pour the balsamic mixture over the vegetables and toss to coat evenly.

8.Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

9.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through cooking.

10.While the vegetables are roasting, place the marinated chicken breasts on the preheated grill.

11.Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

12.Remove the chicken from the grill and let it rest for 5 minutes before slicing.

13.Serve the grilled chicken breasts alongside the roasted vegetables. Enjoy!