Herb-Crusted Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tsp olive oil
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper, to taste
• 80g broccoli florets
• 60g carrot, sliced
• 60g zucchini, sliced
• 1/2 small red onion, sliced
• Cooking spray or 1/2 tsp olive oil (for vegetables)

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. 2
   In a small bowl, combine olive oil, Dijon mustard, lemon zest, lemon juice, thyme, parsley, oregano, minced garlic, a pinch of salt, and black pepper.
3. 3
   Place chicken breast in a shallow dish and coat with the herb mixture. Let marinate for at least 10 minutes.
4. 4
   Spread broccoli, carrot, zucchini, and red onion on the prepared baking sheet. Drizzle with a little olive oil or spray and season lightly with salt and pepper. Toss to coat evenly.
5. 5
   Push vegetables to one side and place the marinated chicken breast on the other side.
6. 6
   Roast in the oven for 22-25 minutes, or until the chicken is cooked through (juices run clear, 75°C internal temperature) and vegetables are tender.
7. 7
   Let the chicken rest for 3 minutes before slicing. Serve with roasted vegetables on the side.

📊 Nutritional Information

• Vitamin C: 62mg (82% DV)
• Vitamin A: 6050 IU (121% DV)
• Vitamin B6: 0.8mg (47% DV)
• Iron: 2.2mg (12% DV)
• Calcium: 73mg (6% DV)
• Potassium: 690mg (15% DV)
• Magnesium: 46mg (11% DV)
• Dietary fiber: 6g

💡 Cooking Tips

• Marinate the chicken longer (up to 1 hour) for even more flavor and juiciness.
• Cut vegetables in even sizes to ensure uniform roasting.
• Let chicken rest after roasting to keep it moist and flavorful.
• For extra crispiness, broil vegetables for 2 minutes at the end, watching carefully to avoid burning.