Herb-Crusted Baked Chicken with Roasted Vegetables

🥘 Ingredients

• 1 medium (120g) boneless, skinless chicken breast
• 1 tsp olive oil
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 80g broccoli florets
• 60g sliced zucchini
• 1 medium carrot, sliced
• 1/2 small red onion, sliced
• 1 tbsp chopped fresh parsley
• Lemon wedge (for serving)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. 2
   Pat chicken breast dry and brush with half the olive oil. Mix rosemary, thyme, garlic powder, salt, and pepper. Rub the seasoning evenly over both sides of the chicken.
3. 3
   Toss broccoli, zucchini, carrot, and onion with the remaining oil, salt, and pepper. Arrange vegetables around the chicken on the tray.
4. 4
   Bake in the preheated oven for 23-25 minutes, or until the chicken is cooked through and vegetables are tender.
5. 5
   Transfer to a plate, sprinkle with fresh parsley, and serve with a lemon wedge.

📊 Nutritional Information

• Vitamin A: 82% DV
• Vitamin C: 104% DV
• Iron: 16% DV
• Calcium: 8% DV
• Dietary Fiber: 5g

💡 Cooking Tips

• Rest chicken for a few minutes after baking to keep it juicy.
• Cut vegetables evenly for even roasting.
• Squeeze lemon over chicken and veggies right before serving for a fresh brightness.