Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 100g broccoli florets
• 100g red bell pepper, chopped
• 100g zucchini, sliced
• 80g red onion, sliced
• Fresh parsley, chopped (optional, for garnish)

👨‍🍳 Instructions

1. 1
   In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, black pepper, and salt.
2. 2
   Add the chicken breast to a resealable bag or shallow dish and pour half the marinade over it. Marinate for at least 15 minutes (or up to 2 hours for more flavor).
3. 3
   Preheat the oven to 200°C (390°F). Toss broccoli, bell pepper, zucchini, and red onion with the remaining marinade. Spread on a baking sheet lined with parchment paper.
4. 4
   Roast vegetables for 20–25 minutes, stirring halfway, until tender and slightly browned.
5. 5
   While veggies roast, preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken breast for 5–6 minutes on each side, or until internal temperature reaches 75°C (165°F).
6. 6
   Let the chicken rest a few minutes, then slice.
7. 7
   Serve the sliced grilled chicken breast over the roasted vegetables. Sprinkle with fresh parsley if desired.

📊 Nutritional Information

• Vitamin C: 110mg (122% DV)
• Vitamin A: 1250 IU (25% DV)
• Calcium: 80mg (8% DV)
• Iron: 2mg (11% DV)
• Fiber: 7g
• Potassium: 970mg (21% DV)
• Sodium: 470mg (20% DV)

💡 Cooking Tips

• For extra juicy chicken, let it rest for at least 3 minutes after grilling before slicing.
• Cut all vegetable pieces to a similar size for even roasting.
• Marinate the chicken ahead of time for deeper flavor.
• If you don't have an outdoor grill, a grill pan or even a regular skillet works well.