Herb-Crusted Chicken with Roasted Vegetables

🥘 Ingredients

• 1 medium boneless, skinless chicken breast (150g)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 80g carrots, cut into sticks
• 80g sweet potato, cubed
• 60g green beans, trimmed
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. 2
   In a small bowl, mix thyme, rosemary, garlic powder, paprika, salt, and black pepper. Rub the chicken breast with half the olive oil and coat evenly with the herb mixture.
3. 3
   Toss carrots, sweet potato, and green beans with the remaining olive oil and a pinch of salt and pepper. Spread vegetables on one side of the baking sheet.
4. 4
   Place the chicken breast on the other side of the baking sheet.
5. 5
   Roast in the preheated oven for 23-25 minutes, turning the vegetables once halfway and checking the chicken for doneness (juices should run clear, or use a thermometer for 75°C inside).
6. 6
   Once cooked, let the chicken rest for 5 minutes before slicing. Sprinkle lemon zest and fresh parsley over both chicken and vegetables before serving.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 150% of daily value
• Vitamin C: 40% of daily value
• Iron: 12% of daily value
• Potassium: 700mg
• Calcium: 6% of daily value
• Magnesium: 18% of daily value

💡 Cooking Tips

• For extra flavor, marinate the chicken for 30 minutes before cooking.
• Cut your vegetables uniformly to ensure even roasting.
• Let the chicken rest before slicing to keep it juicy.
• Always check chicken is fully cooked by ensuring juices run clear.
• Toss vegetables partway through roasting for even caramelization.