Grilled Lemon-Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 medium zucchini, sliced
• 1/2 red bell pepper, diced
• 1/2 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon olive oil (for vegetables)
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together 1 tablespoon olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
2. 2
   Place the chicken breast in a resealable bag or shallow dish, pour the marinade over, and let marinate for at least 15 minutes (up to 1 hour for deeper flavor).
3. 3
   Preheat your oven to 200°C (400°F).
4. 4
   On a baking sheet, toss zucchini, bell pepper, broccoli, and cherry tomatoes with 1 teaspoon olive oil, a pinch of salt and pepper. Spread evenly.
5. 5
   Roast the vegetables for 20-25 minutes until golden and tender, stirring halfway through.
6. 6
   Meanwhile, heat a grill pan or nonstick skillet over medium-high heat.
7. 7
   Remove chicken from marinade and grill for 5-6 minutes per side, or until the internal temperature reaches 75°C (165°F).
8. 8
   Let the chicken rest for 2-3 minutes, then slice.
9. 9
   Serve the grilled chicken breast over the bed of roasted vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Dietary fiber: 7g
• Vitamin C: 94mg (105% DV)
• Vitamin A: 990IU (45% DV)
• Iron: 2mg (11% DV)
• Calcium: 70mg (8% DV)
• Potassium: 894mg (25% DV)

💡 Cooking Tips

• To maximize juiciness, let the chicken rest a few minutes before slicing.
• Slice vegetables evenly to ensure uniform roasting.
• You can prep veggies ahead of time and store in the fridge to save time.
• If you prefer, grill the vegetables alongside the chicken for a smokier flavor.
• Always use a meat thermometer to ensure chicken is cooked safely.