Grilled Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 1 skinless chicken breast (150g)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1/2 lemon, juiced
• 100g broccoli florets
• 100g bell peppers, sliced
• 50g carrot, sliced
• Sea salt and black pepper to taste
• Fresh parsley (for garnish, optional)

👨‍🍳 Instructions

1. 1
   In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper to create the marinade.
2. 2
   Place the chicken breast in the marinade, ensuring it's coated well. Marinate for at least 15 minutes (up to 1 hour if possible).
3. 3
   Preheat the oven to 200°C (390°F).
4. 4
   Toss broccoli, bell peppers, and carrots in a little olive oil, salt, and pepper. Spread on a baking tray.
5. 5
   Roast vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
6. 6
   While veggies roast, heat a grill pan over medium-high heat. Grill the chicken breast for 5-6 minutes on each side, or until fully cooked.
7. 7
   Let chicken rest for 2 minutes, then slice.
8. 8
   Plate the roasted veggies, top with sliced chicken, and garnish with fresh parsley if desired. Serve immediately.

📊 Nutritional Information

• Vitamin C: 77mg (128% DV)
• Vitamin A: 5400 IU (108% DV)
• Calcium: 90mg (9% DV)
• Iron: 2mg (11% DV)
• Fiber: 6g
• Potassium: 820mg (23% DV)
• Magnesium: 54mg (13% DV)

💡 Cooking Tips

• For juicier chicken, do not overcook as chicken breast dries out easily.
• You can prep the marinade and cut veggies ahead for a quicker dinner.
• Use a digital thermometer—chicken is done at 75°C (165°F) internal temperature.
• If desired, add a pinch of chili flakes to the marinade for a slight kick.
• Line your baking tray with parchment paper for easier cleanup.