Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 small zucchini
• 1 medium carrot
• 1/2 red bell pepper
• 1/4 small red onion
• 1/2 tbsp olive oil
• 1/2 lemon (juice and zest)
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, lemon juice and zest, minced garlic, oregano, and half the parsley. Season with salt and pepper.
3. 3
   Pound the chicken breast lightly for even thickness. Coat with half of the marinade and set aside for 10 minutes.
4. 4
   Chop zucchini, carrot, bell pepper, and onion into bite-sized pieces. Toss vegetables with remaining marinade.
5. 5
   Spread vegetables onto a baking tray. Roast for 20–25 minutes until tender and golden.
6. 6
   While veggies roast, heat a nonstick grill pan over medium heat. Grill chicken for 4–5 minutes per side until cooked through.
7. 7
   Slice chicken and serve on a plate with roasted vegetables. Sprinkle with remaining parsley. Enjoy immediately!

📊 Nutritional Information

• Vitamin A: 65% DV
• Vitamin C: 90% DV
• Calcium: 7% DV
• Iron: 12% DV
• Dietary Fiber: 6g
• Potassium: 950mg
• Magnesium: 12% DV

💡 Cooking Tips

• Pounding the chicken ensures even cooking and prevents dryness.
• Leave the skin on vegetables to maximize fiber and nutrients.
• Let the chicken rest for a few minutes before slicing to keep it juicy.