Energizing Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 80g broccoli florets
• 80g red bell pepper, sliced
• 80g zucchini, sliced
• 60g cherry tomatoes, halved
• Fresh parsley, for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
2. 2
   Add the chicken breast to the marinade, cover, and refrigerate for at least 20 minutes (up to 2 hours for deeper flavor).
3. 3
   Preheat the oven to 200°C (400°F).
4. 4
   Arrange broccoli, red bell pepper, zucchini, and cherry tomatoes on a baking tray. Drizzle with a small amount of olive oil and season with salt and pepper.
5. 5
   Roast vegetables in the oven for 18-20 minutes, turning halfway, until just tender and slightly caramelized.
6. 6
   While vegetables roast, preheat a grill pan or outdoor grill over medium-high heat.
7. 7
   Grill the marinated chicken breast for 5-6 minutes per side, or until fully cooked and juices run clear.
8. 8
   Let the chicken rest for 2 minutes before slicing.
9. 9
   Plate the roasted vegetables and top with sliced chicken. Garnish with fresh parsley.
10. 10
    Serve and enjoy!

📊 Nutritional Information

• Vitamin C: 80mg (89% DV)
• Vitamin B6: 1mg (71% DV)
• Vitamin K: 45mcg (38% DV)
• Potassium: 880mg (19% DV)
• Magnesium: 55mg (13% DV)
• Iron: 2mg (11% DV)
• Fiber: 6g (21% DV)

💡 Cooking Tips

• For juicier chicken, avoid overcooking—use a meat thermometer and remove from heat at 74°C (165°F) internal temperature.
• Marinating the chicken longer enhances flavor and tenderness.
• Cut vegetables into even sizes for uniform roasting.
• Line your baking tray with parchment paper for easier cleanup.
• Taste and adjust seasoning before serving.