Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zest and juice)
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 100g broccoli florets
• 100g zucchini, sliced
• 80g red bell pepper, diced
• 1 small red onion, cut into wedges
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. 2
   Add the chicken breast to the marinade. Cover and let sit in the refrigerator for at least 20 minutes (up to 2 hours for deeper flavor).
3. 3
   Preheat your oven to 210°C (410°F). Line a baking sheet with parchment paper.
4. 4
   Spread broccoli, zucchini, red bell pepper, and red onion on the baking sheet. Drizzle with balsamic vinegar and a pinch of salt and pepper. Toss to coat evenly.
5. 5
   Roast vegetables in the oven for 20 minutes, stirring once halfway through, until tender and slightly caramelized.
6. 6
   While vegetables roast, heat a grill pan over medium-high heat. Grill marinated chicken breast for 5-7 minutes on each side, or until cooked through (internal temperature reaches 74°C/165°F).
7. 7
   Let chicken rest for 2-3 minutes, then slice.
8. 8
   Serve sliced chicken breast over the roasted vegetables, garnished with fresh parsley if desired.

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 97mg (108% DV)
• Vitamin A: 1680 IU (34% DV)
• Iron: 2mg (11% DV)
• Calcium: 77mg (8% DV)
• Potassium: 990mg (21% DV)
• Magnesium: 53mg (13% DV)

💡 Cooking Tips

• Marinate the chicken longer (up to 2 hours) for extra tenderness and flavor.
• Cut vegetables into even pieces for more consistent roasting.
• Use a meat thermometer to ensure chicken is fully cooked but not dry.
• You can swap in seasonal veggies, keeping total portion and calorie values similar.
• Let the chicken rest before slicing to keep it juicy.