Herb-Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 150g boneless skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 80g broccoli florets
• 60g cherry tomatoes, halved
• 70g zucchini, sliced
• 1 small carrot, sliced
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. 2
   In a small bowl, combine Italian herbs, garlic powder, paprika, a pinch of salt, and black pepper.
3. 3
   Rub chicken breast with half of the olive oil and sprinkle both sides with half the herb mixture.
4. 4
   Arrange broccoli, zucchini, cherry tomatoes, and carrot on the baking tray. Drizzle with remaining olive oil and balsamic vinegar. Sprinkle with the remaining herb mix, tossing to coat.
5. 5
   Bake vegetables for 20 minutes, stirring midway.
6. 6
   While vegetables roast, heat a grill pan over medium-high heat. Add the chicken breast, grilling for 5-7 minutes per side until cooked through and juices run clear.
7. 7
   Let chicken rest for 2 minutes, then slice.
8. 8
   Serve sliced chicken over roasted vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 54% Daily Value
• Vitamin C: 67% Daily Value
• Calcium: 7% Daily Value
• Iron: 9% Daily Value
• Potassium: 19% Daily Value
• Dietary Fiber: 6g

💡 Cooking Tips

• Marinate the chicken for 10-15 minutes to enhance flavor if you have extra time.
• Cut all vegetables to similar thickness for even roasting.
• Always check chicken doneness by cutting into the thickest part—it should be white and juices clear.
• For extra zest, add a squeeze of lemon juice over the finished dish.
• Stir vegetables halfway through roasting to prevent burning and ensure even cooking.