Herb-Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tsp olive oil
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• 1 garlic clove, minced
• 1/2 red bell pepper, chopped
• 1/2 courgette (zucchini), sliced
• 1/2 small red onion, sliced
• 1/2 cup broccoli florets
• Salt and black pepper to taste
• Juice of 1/4 lemon
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   In a bowl, mix olive oil, dried herbs, minced garlic, lemon juice, salt, and pepper. Coat the chicken breast thoroughly and marinate for at least 15 minutes.
2. 2
   Preheat oven to 200°C (390°F). On a baking tray, toss the chopped bell pepper, courgette, onion, and broccoli with a pinch of salt and pepper.
3. 3
   Place vegetables in the oven and roast for 20–25 minutes, stirring once halfway through, until slightly caramelized.
4. 4
   Heat a non-stick grill pan over medium-high heat. Grill the marinated chicken breast for 6–7 minutes per side, until cooked through (juices run clear).
5. 5
   Let the chicken rest for 2 minutes, then slice.
6. 6
   Serve the chicken atop the roasted veggies and sprinkle with fresh parsley.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 68% of daily value
• Calcium: 7% of daily value
• Iron: 11% of daily value
• Vitamin A: 22% of daily value
• Potassium: 630mg

💡 Cooking Tips

• For juicier chicken, do not overcook; check doneness with a meat thermometer (should reach 75°C/165°F).
• Slice vegetables evenly for consistent roasting.
• Marinating longer (up to 8 hours) enhances flavor.
• Roast extra veggies for easy meal-prep throughout the week.