Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 small lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 100g broccoli florets
• 1 medium carrot, sliced
• 1/2 red bell pepper, sliced
• 1/2 small red onion, sliced
• 1 clove garlic, minced
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   In a bowl, mix olive oil, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Coat chicken breast with the marinade and let it rest for at least 10 minutes.
2. 2
   Preheat oven to 200°C (390°F).
3. 3
   Place broccoli, carrot, bell pepper, and onion on a baking sheet. Drizzle with a touch of olive oil, season with salt and pepper, and toss with minced garlic.
4. 4
   Roast vegetables in the oven for 20-25 minutes, until golden and tender.
5. 5
   Meanwhile, preheat a grill pan over medium heat. Grill the marinated chicken breast for 6-7 minutes per side or until cooked through (juices run clear).
6. 6
   Slice the chicken and serve atop the roasted vegetables. Garnish with fresh parsley and a final squeeze of lemon.

📊 Nutritional Information

• Dietary fiber: 8g
• Vitamin C: 76mg (over 100% DV)
• Iron: 2.2mg (12% DV)
• Calcium: 68mg (7% DV)
• Potassium: 890mg (19% DV)
• Vitamin A: 8850 IU (177% DV)

💡 Cooking Tips

• Letting the chicken rest in the marinade enhances flavor and tenderness.
• Cut vegetables into similar-sized pieces for even roasting.
• Use a thermometer to check that chicken reaches at least 74°C (165°F) for safe consumption.
• Double the recipe to have a quick, healthy lunch for the next day!