Herb-Crusted Baked Chicken with Roasted Vegetables

🥘 Ingredients

• 1 skinless, boneless chicken breast (150g)
• 1 teaspoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 100g broccoli florets
• 100g carrot, sliced
• 100g zucchini, sliced
• 1/2 tablespoon olive oil (for vegetables)
• Lemon wedges, for serving (optional)

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
2. 2
   Brush the chicken breast with 1 teaspoon olive oil. In a small bowl, mix parsley, thyme, oregano, garlic powder, black pepper, and salt. Rub this herb mixture evenly over the chicken.
3. 3
   Arrange the broccoli, carrot, and zucchini on the prepared tray. Toss with 1/2 tablespoon olive oil, and a pinch of salt and pepper.
4. 4
   Place the herb-crusted chicken on the tray beside the vegetables.
5. 5
   Bake for 22-25 minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender.
6. 6
   Let the chicken rest for 2 minutes, then slice. Serve with the roasted veggies and a squeeze of fresh lemon.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 110% RDA
• Vitamin C: 90% RDA
• Calcium: 9% RDA
• Iron: 13% RDA
• Potassium: 700mg

💡 Cooking Tips

• Don't skip resting the chicken after baking; this keeps it juicy.
• Chop veggies similar in size for even roasting.
• Use a meat thermometer to avoid overcooking the chicken.
• Add lemon zest to the herb mix for extra freshness.
• Watch out: tray and chicken will be hot when removing from oven!