Herb-Roasted Chicken Breast with Roasted Vegetables

🥘 Ingredients

• 1 skinless, boneless chicken breast (150g)
• 1 small sweet potato (120g), diced
• 1 cup broccoli florets (90g)
• 1/2 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Juice of 1/2 lemon
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, thyme, oregano, garlic powder, paprika, lemon juice, salt, and black pepper.
3. 3
   Rub half of the marinade over the chicken breast and let it rest for 10 minutes.
4. 4
   Toss sweet potato, broccoli, and red bell pepper with the remaining marinade.
5. 5
   Arrange the vegetables on a baking tray lined with parchment paper, spacing them evenly.
6. 6
   Place the chicken breast in the center of the vegetables.
7. 7
   Bake for 25-28 minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender.
8. 8
   Let the chicken rest for 5 minutes, then slice and serve with the roasted veggies. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 74% DV
• Vitamin C: 81% DV
• Vitamin K: 63% DV
• Vitamin B6: 29% DV
• Folate: 22% DV
• Potassium: 24% DV
• Calcium: 9% DV
• Magnesium: 13% DV
• Iron: 11% DV
• Dietary Fiber: 7g

💡 Cooking Tips

• Don't overcrowd the vegetables on the tray; this helps them roast instead of steam.
• Allowing the chicken to rest before slicing helps retain its juices for added tenderness.
• Use a meat thermometer for perfectly cooked, juicy chicken.
• You can pre-chop the veggies ahead of time for a faster weeknight prep.
• Feel free to swap in seasonal vegetables that you enjoy.