Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 1 large skinless chicken breast (180g)
• 1 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 medium carrot, sliced
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a bowl, mix olive oil, lemon juice and zest, garlic, oregano, thyme, black pepper, and salt.
3. 3
   Place the chicken breast in a resealable bag and pour in half the marinade. Marinate for at least 15 minutes.
4. 4
   Toss the zucchini, bell pepper, broccoli, and carrot with the remaining marinade.
5. 5
   Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, tossing halfway through, until golden and tender.
6. 6
   Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken breast for 5-6 minutes on each side, or until cooked through and juices run clear.
7. 7
   Serve the grilled chicken over the roasted vegetables. Garnish with fresh parsley and an extra squeeze of lemon if desired.

📊 Nutritional Information

• Vitamin C: 56 mg (62% DV)
• Vitamin A: 3150 IU (63% DV)
• Iron: 2 mg (11% DV)
• Potassium: 950 mg (20% DV)
• Calcium: 80 mg (6% DV)
• Magnesium: 65 mg (15% DV)
• Fiber: 7 g

💡 Cooking Tips

• Letting the chicken marinate longer enhances the flavor—30-60 minutes is optimal if you have time.
• Slice vegetables uniformly for even roasting.
• Use a food thermometer: Chicken is safe at 75°C (165°F) internal temperature.
• Line your baking sheet with parchment paper for easy cleanup.