Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 100g broccoli florets
• 50g red bell pepper, diced
• 50g zucchini, sliced
• 50g carrot, sliced
• 1/2 small red onion, sliced

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
2. 2
   Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it. Coat well, cover, and let it marinate in the refrigerator for at least 20 minutes (up to 2 hours for extra flavor).
3. 3
   Preheat oven to 200°C (390°F).
4. 4
   On a baking tray, toss broccoli, bell pepper, zucchini, carrot, and red onion with the remaining marinade. Spread evenly.
5. 5
   Roast vegetables in the oven for 18-20 minutes, or until just tender and slightly browned.
6. 6
   While vegetables roast, heat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 5–6 minutes on each side, until cooked through and juices run clear (internal temp 74°C/165°F).
7. 7
   Let chicken rest for 2 minutes, then slice.
8. 8
   Plate the chicken breast with the roasted vegetable medley. Enjoy warm for a balanced, delicious dinner!

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 68mg
• Vitamin A: 1200 IU
• Calcium: 60mg
• Potassium: 700mg
• Iron: 2mg

💡 Cooking Tips

• Marinate the chicken longer for extra tenderness and flavor.
• Cut vegetables into uniform sizes to ensure even roasting.
• Use a meat thermometer to check that the chicken reaches 74°C (165°F).
• Swap in your favorite classic veggies like green beans or mushrooms as desired.