Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 lemon (zested and juiced)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 100g broccoli florets
• 80g carrots, sliced
• 80g zucchini, sliced
• 30g red onion, sliced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a bowl, combine chicken breast with lemon zest, half the lemon juice, minced garlic, 1/2 tablespoon olive oil, oregano, thyme, salt, and pepper. Marinate for at least 10 minutes.
3. 3
   Toss broccoli, carrots, zucchini, and red onion with remaining olive oil, a squeeze of lemon juice, salt, and pepper. Spread on a baking tray lined with parchment.
4. 4
   Push veggies to one side of the tray; place marinated chicken on the other side.
5. 5
   Roast for 20-25 minutes until chicken is cooked through (internal temp 75°C) and vegetables are golden and tender.
6. 6
   Rest chicken for a few minutes, slice, and serve over roasted veggies. Sprinkle with fresh parsley and an extra squeeze of lemon juice.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 80mg (89% DV)
• Vitamin A: 5500 IU (110% DV)
• Potassium: 850mg
• Calcium: 90mg
• Iron: 2.1mg
• Magnesium: 55mg

💡 Cooking Tips

• For juicier chicken, allow it to marinate longer—prep in advance for 30+ minutes if possible.
• Cut all veggies to similar sizes for even roasting.
• If you love extra crunch, broil the veggies for an additional 2 minutes at the end.
• Always check chicken doneness with a thermometer to ensure perfect texture and food safety.