Grilled Lemon-Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 200g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zest and juice)
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 100g cherry tomatoes, halved
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, mix olive oil, lemon zest and juice, garlic, thyme, oregano, pepper, and salt.
2. 2
   Pound chicken breast to even thickness. Add it to the marinade, cover, and marinate for at least 20 minutes (up to 2 hours in the fridge for more flavor).
3. 3
   Preheat oven to 200°C (390°F). On a baking tray, arrange zucchini, bell pepper, red onion, and tomatoes. Drizzle with a bit of olive oil, season with salt and pepper, and toss gently.
4. 4
   Roast vegetables for 20-25 minutes, turning once, until tender and lightly caramelized.
5. 5
   Meanwhile, preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting any excess drip off.
6. 6
   Grill chicken breast for 5-6 minutes per side, until cooked through and juices run clear.
7. 7
   Let chicken rest for 2 minutes, then slice.
8. 8
   Serve sliced grilled chicken over roasted vegetables and garnish with chopped parsley.

📊 Nutritional Information

• Vitamin A: 80% DV
• Vitamin C: 130% DV
• Vitamin B6: 60% DV
• Potassium: 950mg
• Calcium: 8% DV
• Iron: 18% DV
• Magnesium: 20% DV
• Dietary fiber: 7g

💡 Cooking Tips

• Marinate the chicken ahead for deeper flavor and tenderness.
• Slice vegetables evenly for uniform roasting.
• Let the chicken rest before slicing to keep it juicy.
• Use a meat thermometer to ensure chicken reaches 75°C (165°F) internally.
• Swap in your favorite seasonal vegetables for variety.