Grilled Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zest and juice)
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 80g broccoli florets
• 80g red bell pepper, chopped
• 80g zucchini, sliced
• 50g cherry tomatoes, halved
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
3. 3
   Place the chicken breast in a shallow dish and coat thoroughly with half of the marinade. Marinate for at least 15 minutes (or up to 2 hours in the fridge for maximum flavor).
4. 4
   Toss the broccoli, bell pepper, zucchini, and cherry tomatoes with the remaining marinade on a baking sheet.
5. 5
   Roast the vegetables in the oven for 20 minutes, tossing halfway through, until golden and tender.
6. 6
   Meanwhile, heat a grill pan or nonstick skillet over medium-high heat. Grill the marinated chicken breast for 6-7 minutes per side, or until fully cooked and juices run clear.
7. 7
   Serve the chicken breast with the roasted veggies, and garnish with fresh parsley.

📊 Nutritional Information

• Vitamin C: 98 mg (over 100% daily value)
• Dietary Fiber: 6 g
• Iron: 2 mg
• Calcium: 69 mg
• Potassium: 1020 mg
• Sodium: 420 mg
• Vitamin A: 2200 IU

💡 Cooking Tips

• Marinate the chicken in the fridge for deeper flavor and juiciness.
• Cut vegetables into similar sizes for even roasting.
• Ensure the chicken rests for 3 minutes after grilling to keep it moist.
• Feel free to swap in seasonal vegetables you enjoy most.