Grilled Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 2 skinless, boneless chicken breasts (about 300g total)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 medium zucchini
• 1 red bell pepper
• 1 small red onion
• 100g cherry tomatoes
• 1 tablespoon balsamic vinegar
• 1 lemon, cut into wedges
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 220°C (430°F).
2. 2
   In a small bowl, combine olive oil, dried oregano, thyme, garlic powder, salt, and pepper.
3. 3
   Brush the chicken breasts with half of the herb oil mixture. Set aside.
4. 4
   Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Place on a baking tray with cherry tomatoes.
5. 5
   Drizzle the vegetables with the remaining herb oil and toss to coat evenly.
6. 6
   Roast the veggies in the oven for 20–25 minutes until tender and slightly charred.
7. 7
   While vegetables roast, preheat a grill pan or non-stick skillet over medium-high heat.
8. 8
   Grill the chicken breasts for 5–7 minutes per side, or until fully cooked and juices run clear.
9. 9
   Allow the chicken to rest for 2 minutes, then slice thickly.
10. 10
    Serve grilled chicken over the roasted vegetables. Drizzle with balsamic vinegar, add a squeeze of lemon, and garnish with fresh parsley.

📊 Nutritional Information

• Dietary Fiber: 7g
• Vitamin C: 112mg (124% DV)
• Vitamin A: 1400 IU (47% DV)
• Iron: 2mg (11% DV)
• Potassium: 1020mg (22% DV)
• Calcium: 70mg (7% DV)

💡 Cooking Tips

• Pound the chicken breasts to an even thickness to ensure even cooking.
• Let the chicken rest after grilling for juicy slices.
• Toss veggies halfway through baking for perfect roasting.
• Feel free to swap herbs for your favorites like rosemary or basil for variety.
• Always check chicken is cooked through (no pink in the center).