Grilled Lemon-Herb Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless, boneless chicken breast
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 80g broccoli florets
• 80g red bell pepper, sliced
• 80g zucchini, sliced
• 1 small carrot, sliced
• 1 teaspoon olive oil (for vegetables)
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper.
2. 2
   Place chicken breast in a resealable bag or shallow dish. Pour marinade over the chicken, coating evenly. Marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
3. 3
   While the chicken marinates, preheat oven to 200°C (400°F). Toss broccoli, red bell pepper, zucchini, and carrot with 1 teaspoon olive oil, plus a pinch of salt and pepper. Spread on a baking sheet.
4. 4
   Roast vegetables in the oven for 18-20 minutes, stirring halfway through, until tender and slightly golden.
5. 5
   Heat a grill pan or nonstick skillet over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, or until internal temperature reaches 75°C (165°F) and juices run clear.
6. 6
   Serve grilled chicken breast with roasted vegetables on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 95mg (over 100% DV)
• Vitamin A: 780 IU (16% DV)
• Calcium: 55mg (5% DV)
• Iron: 1mg (6% DV)
• Potassium: 820mg (23% DV)

💡 Cooking Tips

• Letting the chicken marinate longer enhances flavor and tenderness.
• Roast the veggies in a single layer to promote even browning.
• Slice the vegetables evenly for consistent cooking.
• Double the recipe for easy meal-prep lunches during the week.