Grilled Garlic Herb Chicken with Roasted Veggies

🥘 Ingredients

• 170g boneless, skinless chicken breast
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• 100g broccoli florets
• 80g bell pepper, sliced
• 60g red onion, sliced
• 80g zucchini, sliced
• Juice of 1/2 lemon
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   In a bowl, whisk together olive oil, minced garlic, oregano, thyme, black pepper, and salt.
3. 3
   Add the chicken breast to the marinade, turning to coat. Let marinate for at least 10 minutes.
4. 4
   While the chicken marinates, arrange broccoli, bell pepper, red onion, and zucchini on a baking sheet. Drizzle with half the marinade and toss to coat.
5. 5
   Roast vegetables in the oven for 20 minutes, stirring once halfway through.
6. 6
   Heat a grill pan or nonstick skillet over medium-high heat. Grill the chicken breast for 5–6 minutes per side, or until cooked through and juices run clear.
7. 7
   Remove veggies and chicken from heat. Squeeze lemon juice over veggies and chicken. Garnish with chopped fresh parsley.
8. 8
   Serve hot, arranging veggies alongside sliced chicken breast.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 72mg (80% DV)
• Vitamin A: 930IU (20% DV)
• Calcium: 65mg (6% DV)
• Iron: 2mg (11% DV)
• Potassium: 910mg (19% DV)

💡 Cooking Tips

• Marinate the chicken overnight for enhanced flavor and tenderness.
• Cut vegetables uniformly for even roasting.
• Let the cooked chicken rest for 2-3 minutes before slicing to retain its juices.
• Use a thermometer to ensure chicken reaches an internal temperature of 75°C (165°F) for safety.