Herb-Crusted Chicken with Roasted Vegetables

🥘 Ingredients

• 1 boneless, skinless chicken breast (150g)
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 medium carrot, sliced
• 1 cup broccoli florets
• 1 small red bell pepper, sliced
• 1 small potato, diced
• Juice of 1/2 lemon

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   Place vegetables (carrot, broccoli, bell pepper, potato) on a baking tray. Drizzle with half of the olive oil, salt, pepper, and toss.
3. 3
   In a small bowl, mix rosemary, thyme, garlic powder, salt, and pepper. Rub chicken breast with this herb mixture and the remaining olive oil.
4. 4
   Nestle the chicken among the vegetables. Bake for 25-30 minutes, turning vegetables once, until chicken is cooked through (internal temp 75°C/165°F) and veggies are golden.
5. 5
   Remove from oven and drizzle with lemon juice before serving.

📊 Nutritional Information

• Vitamin A: 79% DV
• Vitamin C: 120% DV
• Iron: 16% DV
• Calcium: 9% DV
• Fiber: 6g

💡 Cooking Tips

• Cut vegetables into similar sizes for even roasting.
• Let the chicken rest a few minutes after baking to keep it juicy.
• Add a pinch of chili flakes for extra kick, if you enjoy spice.
• Always wash your hands and utensils after handling raw chicken.