Herb-Roasted Lemon Chicken with Steamed Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zest and juice)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 garlic clove, minced
• 1 medium carrot, sliced
• 100g broccoli florets
• 100g zucchini, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (392°F).
2. 2
   Mix olive oil, lemon zest, half the lemon juice, thyme, rosemary, garlic, salt, and pepper in a small bowl.
3. 3
   Coat the chicken breast with the herb mixture and place it in a roasting dish.
4. 4
   Roast the chicken for 20-25 minutes, or until cooked through and juices run clear.
5. 5
   While the chicken is roasting, steam carrot, broccoli, and zucchini for 6-8 minutes until just tender.
6. 6
   Arrange steamed vegetables on a plate, slice the roasted chicken, and place on top.
7. 7
   Drizzle remaining lemon juice and sprinkle fresh parsley before serving.

📊 Nutritional Information

• Vitamin A: 75% DV
• Vitamin C: 110% DV
• Calcium: 8% DV
• Iron: 10% DV
• Dietary Fiber: 5g
• Potassium: 750mg

💡 Cooking Tips

• Marinate chicken up to 2 hours ahead for deeper flavor.
• Test chicken with a thermometer—internal temperature should reach 74°C (165°F).
• Don't over-steam vegetables to keep them crisp and nutrient-rich.
• Use a baking rack for even roasting and less fat.