Herbed Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tsp olive oil
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 garlic clove, minced
• 1/2 small zucchini, sliced
• 1/2 red bell pepper, sliced
• 1/2 carrot, sliced
• 60g cherry tomatoes
• Half small red onion, sliced
• Salt and black pepper to taste
• Lemon wedge for serving

👨‍🍳 Instructions

1. 1
   Preheat grill or grill pan to medium-high heat.
2. 2
   Mix olive oil, rosemary, thyme, minced garlic, salt, and pepper in a small bowl. Rub the mixture over the chicken breast.
3. 3
   Let chicken marinate for at least 10 minutes while you prepare the vegetables.
4. 4
   Preheat oven to 200°C (390°F). Place zucchini, bell pepper, carrot, cherry tomatoes, and red onion on a baking tray. Drizzle lightly with olive oil, sprinkle with salt and pepper, and toss to coat.
5. 5
   Roast vegetables in the oven for 20 minutes or until tender and slightly caramelized.
6. 6
   While vegetables roast, grill the chicken breast for 5–6 minutes per side, or until cooked through and juices run clear.
7. 7
   Let chicken rest for 2 minutes. Slice and serve alongside the roasted vegetables with a squeeze of fresh lemon.

📊 Nutritional Information

• Vitamin A: 2400 IU
• Vitamin C: 65 mg
• Calcium: 50 mg
• Iron: 2 mg
• Potassium: 950 mg
• Fiber: 6 g

💡 Cooking Tips

• Letting the chicken rest before slicing keeps it juicy.
• Slice vegetables uniformly to ensure even roasting.
• You can substitute fresh herbs with dried if needed, but reduce the amount by half.
• Roast extra vegetables for easy meal prep throughout the week.
• Be sure to grill chicken until the internal temperature reaches 75°C (165°F) for food safety.