Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 small zucchini
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 small red onion
• 1 small carrot
• 1 tbsp olive oil
• 1 lemon (zest and juice)
• 1 garlic clove, minced
• 1 tsp dried Italian herbs (or a combination of thyme, oregano, basil)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F).
2. 2
   Slice the zucchini, bell peppers, red onion, and carrot into bite-sized pieces and place on a parchment-lined baking tray.
3. 3
   Drizzle vegetables with half the olive oil, sprinkle with half the Italian herbs, salt, and pepper. Toss to coat evenly.
4. 4
   In a small bowl, combine the remaining olive oil, minced garlic, lemon zest, juice of half the lemon, and remaining herbs. Season chicken breast with salt and pepper, then coat with the lemon-herb mixture.
5. 5
   Place the chicken breast on the tray with the vegetables.
6. 6
   Roast for 22-25 minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender and slightly caramelized.
7. 7
   Let the chicken rest for a few minutes, then slice.
8. 8
   Serve chicken alongside roasted vegetables and garnish with fresh parsley and an extra squeeze of lemon if desired.

📊 Nutritional Information

• Dietary Fiber: 7g
• Vitamin C: 84mg (93% DV)
• Vitamin A: 3950 IU (79% DV)
• Calcium: 67mg (7% DV)
• Iron: 2mg (11% DV)
• Potassium: 970mg (21% DV)
• Sodium: 220mg

💡 Cooking Tips

• For juicer chicken, let it rest for 3-5 minutes before slicing.
• Feel free to substitute other classic vegetables you have on hand, such as broccoli or green beans.
• Cut vegetables evenly for consistent roasting and optimal caramelization.
• Ensure the chicken isn’t overcrowded on the baking tray for even cooking.