Grilled Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 100g broccoli florets
• 80g red bell pepper, sliced
• 70g zucchini, sliced
• 40g red onion, cut into wedges
• 1 teaspoon olive oil (for veggies)
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   In a small bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, paprika, salt, and black pepper. Pour over the chicken breast and marinate for at least 20 minutes in the refrigerator.
2. 2
   Preheat the oven to 200°C (390°F).
3. 3
   While the chicken marinates, toss broccoli, bell pepper, zucchini, and red onion with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread evenly on a baking tray.
4. 4
   Roast the vegetables for 20-25 minutes, stirring halfway, until tender and lightly caramelized.
5. 5
   Meanwhile, heat a grill pan or non-stick skillet over medium-high heat. Grill the chicken breast for 5-6 minutes per side, until well browned and cooked through (internal temp 74°C/165°F).
6. 6
   Let the chicken rest for a couple of minutes. Slice and serve alongside the roasted vegetables. Garnish with fresh parsley.

📊 Nutritional Information

• Dietary fiber: 7g
• Vitamin C: 110mg (over 100% DV)
• Vitamin A: 1350 IU
• Iron: 2.2mg
• Calcium: 90mg
• Magnesium: 65mg
• Potassium: 760mg

💡 Cooking Tips

• To save time, marinate the chicken in the morning for extra flavor.
• Cut vegetables into similar-sized pieces to ensure even roasting.
• Always rest the chicken for a few minutes before slicing to lock in juices.
• Check chicken doneness with a thermometer for perfect results.