Grilled Chicken with Vegetables

• 1 chicken breast (about 150g)
• 1 carrot, sliced
• A handful of green beans
• ½ bell pepper, sliced
• 1 teaspoon oil
• ½ teaspoon each of garlic, ginger and paprika (or your favourite spice mix)
• Salt and pepper

Seasoned grilled chicken breast with colourful vegetables: a simple dinner with plenty of protein.

Method

1. Rub the chicken with the oil, spices, salt and pepper. Leave for 10 minutes if you have time.
2. Grill or cook in a hot griddle pan for 6 to 7 minutes on each side, until cooked through with no pink in the middle.
3. Meanwhile, steam or boil the carrot and green beans for 5 minutes and add the pepper for the last minute.
4. Rest the chicken for 2 minutes, slice and serve with the vegetables.

Tips

• Grilling uses much less oil than frying.
• Add boiled yam, rice or potatoes if you need a bigger meal.