Herb-Grilled Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs (thyme, oregano, basil mix)
• 1/2 fresh lemon (juice and zest)
• 100g broccoli florets
• 70g cherry tomatoes, halved
• 60g red bell pepper, sliced
• 1 medium carrot, sliced
• Salt and freshly ground black pepper, to taste
• 1 garlic clove, minced
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (392°F).
2. 2
   In a bowl, toss broccoli, cherry tomatoes, bell pepper, carrot, and minced garlic with half the olive oil, salt, pepper, and half the dried herbs.
3. 3
   Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
4. 4
   While the vegetables are roasting, heat a grill pan or skillet over medium-high heat.
5. 5
   Pat the chicken breast dry, then rub with remaining olive oil, dried herbs, lemon zest, lemon juice, salt, and pepper.
6. 6
   Grill the chicken for 5-6 minutes per side until cooked through and juices run clear. Rest for 3 minutes, then slice.
7. 7
   Serve the grilled chicken over the roasted vegetables and garnish with fresh parsley.

📊 Nutritional Information

• Vitamin A: 2950 IU
• Vitamin C: 82 mg
• Calcium: 68 mg
• Iron: 2 mg
• Potassium: 855 mg
• Magnesium: 48 mg
• Dietary Fiber: 6 g

💡 Cooking Tips

• For even cooking, slice the vegetables to similar thicknesses.
• Marinate the chicken up to 2 hours ahead for enhanced flavor.
• Let the grilled chicken rest before slicing to keep it juicy.
• Line the baking sheet with parchment for easy clean-up.