Herb-Crusted Chicken with Roasted Vegetables

🥘 Ingredients

• 1 medium boneless, skinless chicken breast (approx. 150g)
• 1 teaspoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 80g baby carrots
• 80g zucchini, sliced
• 60g cherry tomatoes, halved
• 1/2 small red onion, cut into wedges
• 1 teaspoon olive oil (for veggies)
• A small handful fresh parsley (optional, for garnish)
• Lemon wedge (for serving)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
2. 2
   Pat the chicken breast dry. Brush with 1 teaspoon olive oil. Mix thyme, rosemary, garlic powder, salt, and pepper; rub evenly over the chicken.
3. 3
   Arrange chicken on one side of the tray.
4. 4
   Toss carrots, zucchini, cherry tomatoes, and red onion with 1 teaspoon olive oil, salt, and pepper. Spread on the other side of the tray.
5. 5
   Roast for 20-25 minutes, flipping the chicken halfway, until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender.
6. 6
   Let the chicken rest for 2 minutes, then slice. Serve with veggies, garnish with parsley, and a squeeze of lemon.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin A: 6900 IU
• Vitamin C: 42mg
• Iron: 2mg
• Calcium: 70mg
• Potassium: 820mg
• Sodium: 340mg

💡 Cooking Tips

• Letting the chicken rest after roasting keeps it juicy.
• Cut vegetables into consistent sizes for even roasting.
• You can swap in other seasonal vegetables depending on your preference.
• Ensure the chicken is fully cooked by checking it reaches 75°C/165°F internally.