Grilled Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 medium carrot, sliced
• 100g broccoli florets
• 1 small zucchini, sliced
• 50g red bell pepper, chopped
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Cooking spray or additional 1 teaspoon olive oil

👨‍🍳 Instructions

1. 1
   In a small bowl, combine lemon zest, lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this marinade onto the chicken breast. Marinate for at least 15 minutes.
2. 2
   Preheat oven to 200°C (392°F). Line a baking tray with parchment paper.
3. 3
   In a large bowl, toss carrot, broccoli, zucchini, and red bell pepper with paprika, a dash of salt and pepper, and a light spray or drizzle of olive oil.
4. 4
   Spread vegetables onto the lined baking tray and roast for 20-25 minutes until tender and slightly caramelized.
5. 5
   Grill marinated chicken on a preheated grill pan (or nonstick pan) over medium-high heat, about 5-6 minutes per side until the internal temperature reaches 75°C (165°F) and juices run clear.
6. 6
   Let chicken rest for a couple of minutes, then slice and serve with the roasted vegetables.

📊 Nutritional Information

• Vitamin A: 1500 IU
• Vitamin C: 62 mg
• Vitamin K: 48 mcg
• Calcium: 72 mg
• Iron: 1.6 mg
• Fiber: 7 g
• Magnesium: 39 mg
• Potassium: 710 mg

💡 Cooking Tips

• For extra juicy chicken, avoid overcooking—use a meat thermometer for best results.
• Let the chicken rest after grilling to retain its juices.
• Cut vegetables into even sizes for uniform roasting.
• If you prefer, swap rosemary and thyme for other classic herbs like parsley or oregano.