Grilled Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 180g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 100g broccoli florets
• 100g zucchini, sliced
• 80g red bell pepper, sliced
• 30g red onion, sliced
• Fresh parsley (for garnish)

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, olive oil, garlic, Italian herbs, black pepper, and salt. Whisk well.
2. 2
   Add chicken breast to the bowl and coat both sides. Marinate for at least 15 minutes.
3. 3
   Preheat oven to 200°C (390°F).
4. 4
   Toss broccoli, zucchini, bell pepper, and red onion with a drizzle of olive oil, a pinch of salt, and pepper. Spread on a baking tray.
5. 5
   Roast vegetables in oven for 20 minutes, tossing halfway.
6. 6
   Heat a grill pan over medium-high. Grill marinated chicken breast for 5-7 minutes per side, until fully cooked and juices run clear.
7. 7
   Let chicken rest for 2 minutes, then slice.
8. 8
   Plate roasted veggies, top with sliced chicken, and garnish with fresh parsley. Serve immediately.

📊 Nutritional Information

• Dietary Fiber: 7g
• Vitamin C: 98mg (over 100% DV)
• Vitamin B6: 0.7mg (40% DV)
• Iron: 2mg (11% DV)
• Potassium: 850mg (24% DV)
• Calcium: 70mg (7% DV)
• Magnesium: 65mg (15% DV)

💡 Cooking Tips

• Marinate the chicken ahead of time (up to 12 hours) to maximize flavor and tenderness.
• Cut veggies uniformly to ensure even roasting.
• If grilling outside, use a meat thermometer and cook chicken to 74°C (165°F) internal temperature.
• Letting the chicken rest briefly after grilling keeps it juicy and tender.
• For meal prep, double the recipe and store portions in airtight containers for up to 3 days.