Herb-Crusted Baked Chicken with Roasted Vegetables

🥘 Ingredients

• 1 medium (150g) skinless chicken breast
• 1/2 tablespoon olive oil
• 1 teaspoon dried mixed herbs (thyme, oregano, basil)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup (75g) broccoli florets
• 1/2 cup (60g) red bell pepper, chopped
• 1/2 cup (75g) zucchini, sliced
• 1/2 medium sweet potato (60g), cubed
• 1 teaspoon lemon juice
• 1 teaspoon grated Parmesan cheese (optional)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   Line a baking sheet with parchment paper.
3. 3
   Toss the broccoli, bell pepper, zucchini, and sweet potato with half the olive oil, a pinch of salt and pepper, and spread on half of the baking sheet.
4. 4
   Pat chicken breast dry and rub with remaining olive oil, dried herbs, garlic powder, salt, and pepper.
5. 5
   Place the chicken breast on the other half of the baking sheet. Bake for 20-25 minutes until chicken is cooked through (internal temp 75°C/165°F) and veggies are tender.
6. 6
   Remove from oven. Finish chicken with a squeeze of lemon juice and a sprinkle of Parmesan cheese if desired.
7. 7
   Serve immediately, pairing the juicy herb chicken with a portion of roasted vegetables.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 74mg (82% DV)
• Vitamin A: 25% DV
• Iron: 11% DV
• Calcium: 8% DV
• Potassium: 890mg

💡 Cooking Tips

• Slice veggies evenly to ensure they roast at the same rate.
• Let the chicken rest for 3 minutes after baking to keep juices inside.
• For extra crispiness, broil veggies for the final 3 minutes.
• Always double-check chicken doneness with a thermometer for safety.