Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 1 large boneless, skinless chicken breast (150g)
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 100g broccoli florets
• 1 medium carrot, sliced
• 50g red bell pepper, sliced
• 50g zucchini, sliced
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F).
2. 2
   In a small bowl, mix olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
3. 3
   Brush half the marinade over both sides of the chicken breast and let it marinate for at least 10 minutes.
4. 4
   Toss broccoli, carrot, bell pepper, and zucchini in the remaining marinade.
5. 5
   Arrange vegetables on a baking tray and roast for 20 minutes, tossing halfway through.
6. 6
   Meanwhile, preheat a grill pan over medium heat. Grill the chicken breast for 5-6 minutes on each side until cooked through and golden.
7. 7
   Let the chicken rest for 2 minutes, then slice.
8. 8
   Serve the chicken alongside the roasted vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin C: 80mg (89% DV)
• Vitamin A: 5200 IU (104% DV)
• Calcium: 75mg (6% DV)
• Iron: 2mg (11% DV)
• Potassium: 920mg (20% DV)
• Magnesium: 48mg (12% DV)

💡 Cooking Tips

• Let the chicken marinate longer (up to 30 minutes) for extra flavor and tenderness.
• Cut all vegetables to similar sizes for even roasting.
• Double-check chicken's doneness with a thermometer—safe internal temperature is 75°C (165°F).
• You can prepare vegetables the night before to save time.
• Be careful not to overcrowd the baking tray, which ensures vegetables roast rather than steam.