Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 small zucchini, sliced
• 1 small red bell pepper, chopped
• 1/2 small red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Zest and juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a mixing bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with half the olive oil, sprinkle with half the oregano, thyme, garlic powder, salt, and pepper. Toss to coat.
3. 3
   Place the vegetables on a parchment-lined baking tray in a single layer.
4. 4
   Rub the chicken breast with the remaining olive oil, oregano, thyme, garlic powder, lemon zest, juice, salt, and pepper.
5. 5
   Nestle the seasoned chicken breast among the vegetables on the tray.
6. 6
   Roast in the oven for 22-25 minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender.
7. 7
   Rest the chicken for 3 minutes, then slice and serve with the roasted veggies. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 52% DV
• Vitamin C: 107% DV
• Iron: 14% DV
• Calcium: 7% DV
• Fiber: 5g
• Potassium: 823mg

💡 Cooking Tips

• Line your tray with parchment for easy clean-up.
• Cut vegetables into similar sizes for even roasting.
• Let the chicken rest after roasting to keep it juicy.
• If you like extra lemon flavor, add more juice just before serving.