Herb-Crusted Chicken with Roasted Vegetables

🥘 Ingredients

• 1 skinless chicken breast (120g)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• 80g broccoli florets
• 60g carrots, sliced
• 50g red bell pepper, sliced
• 1 small red onion, cut into wedges
• Lemon wedges for serving

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
2. 2
   In a small bowl, mix thyme, rosemary, garlic powder, paprika, salt, and black pepper.
3. 3
   Brush chicken breast with half the olive oil, then coat both sides with the herb spice mixture.
4. 4
   Toss broccoli, carrots, red bell pepper, and red onion with remaining olive oil, salt, and pepper. Spread vegetables evenly on the prepared tray.
5. 5
   Place the chicken breast in the center of the tray, nestling it among the veggies.
6. 6
   Roast for 22-25 minutes until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender.
7. 7
   Let the chicken rest for 5 minutes. Slice and serve with roasted vegetables and a squeeze of fresh lemon.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin A: 40% DV
• Vitamin C: 90% DV
• Iron: 12% DV
• Potassium: 700mg
• Calcium: 7% DV

💡 Cooking Tips

• For even roasting, cut vegetables into uniform sizes.
• Lining your tray with parchment minimizes sticking and makes clean-up effortless.
• For extra flavor, marinate the chicken in the spices for up to 30 minutes before baking.
• If using a thermometer, insert it into the thickest part of the chicken to ensure it’s properly cooked.
• Be careful not to overcrowd the baking tray, as this can cause the veggies to steam rather than roast.