Herb-Crusted Chicken Breast with Roasted Vegetables

🥘 Ingredients

• 1 skinless, boneless chicken breast (120g)
• 1 teaspoon olive oil
• 1 teaspoon dried mixed herbs (oregano, thyme, rosemary)
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 80g broccoli florets
• 60g carrot, sliced
• 60g zucchini, sliced
• 1/2 red bell pepper, sliced
• Juice of 1/4 lemon

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a small bowl, mix the olive oil, dried herbs, garlic powder, salt, and pepper.
3. 3
   Brush the chicken breast evenly with the herb mixture.
4. 4
   Arrange the broccoli, carrot, zucchini, and red bell pepper on a baking sheet lined with parchment paper. Drizzle with a little olive oil, salt, and pepper. Toss to coat.
5. 5
   Place the chicken breast on one side of the baking sheet.
6. 6
   Roast in the oven for 22-25 minutes, until vegetables are tender and chicken reaches an internal temperature of 75°C (165°F).
7. 7
   Squeeze lemon juice over the chicken and vegetables before serving.
8. 8
   Plate and enjoy your vibrant, low-calorie classic dinner!

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 90% DV
• Vitamin C: 85% DV
• Calcium: 8% DV
• Iron: 9% DV
• Potassium: 700mg

💡 Cooking Tips

• Cut vegetables evenly to ensure they roast at the same rate.
• Let the chicken rest for 2-3 minutes before slicing to retain juiciness.
• Feel free to swap the veggies with others in season—just maintain similar quantities for consistent nutrition.
• Use a meat thermometer for perfectly cooked, juicy chicken every time.