Grilled protein and vegetables

Ingredients

Ingredients

• 6 oz salmon fillet (or filet mignon or chicken breast)
• 1 cups zucchini, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Preheat a grill or grill pan over medium‑high heat and lightly oil the grates.
2. Pat the chosen protein dry, brush both sides with olive oil, and season evenly with garlic powder, paprika, black pepper, and salt.
3. In a bowl, toss the sliced zucchini with the remaining olive oil and a pinch of salt and pepper.
4. Place the protein on the grill and cook 4–5 minutes per side for salmon, 6–7 minutes per side for filet mignon, or 5–6 minutes per side for chicken breast, until fully cooked through.
5. Add the vegetables to the grill, turning occasionally, until they are tender‑crisp and have nice grill marks, about 4 minutes total.
6. Remove the protein from the grill and let it rest for 5 minutes before slicing.
7. Serve the grilled protein alongside the vegetables and enjoy with a glass of wine.

Notes

Let the protein rest a few minutes after grilling to retain juices, and feel free to swap the spice blend for your favorite herb mix.