Energizing Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 150g skinless chicken breast
• 1 small zucchini, sliced
• 1 small red bell pepper, chopped
• 1 small carrot, peeled and sliced
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• Fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a bowl, combine olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
3. 3
   Add chicken breast to the marinade, coating well. Let marinate for 10 minutes.
4. 4
   Prepare a baking tray with parchment paper. Arrange zucchini, bell pepper, and carrot in a single layer. Drizzle with half the marinade.
5. 5
   Place marinated chicken breast on the tray with the veggies.
6. 6
   Roast for 22-25 minutes, turning chicken halfway, until chicken is cooked through and vegetables are tender.
7. 7
   Garnish with chopped parsley and serve immediately.

📊 Nutritional Information

• Vitamin A: 60% DV
• Vitamin C: 110% DV
• Calcium: 7% DV
• Iron: 10% DV
• Fiber: 6g
• Potassium: 950mg
• Sodium: 420mg

💡 Cooking Tips

• Pound the chicken breast to an even thickness for faster, more even cooking.
• Let the chicken rest for 3-5 minutes after roasting to lock in juices.
• Use a meat thermometer to ensure the chicken reaches 75°C (165°F) internally.
• Slice veggies evenly to ensure they roast at the same rate.
• Avoid overcrowding the tray for the best caramelization.