Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 garlic clove, minced
• 1 medium carrot, sliced
• 1 small zucchini, sliced
• 1/2 red bell pepper, diced
• 1/2 red onion, cut into wedges
• 1/2 lemon, juiced and zested
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
2. 2
   In a small bowl, whisk together 2 tsp olive oil, lemon juice, lemon zest, thyme, basil, minced garlic, salt, and pepper.
3. 3
   Place the chicken breast in a shallow dish and coat with half of the herb-lemon mixture. Let it marinate for 10 minutes.
4. 4
   Meanwhile, toss the carrot, zucchini, bell pepper, and onion with the remaining olive oil and a pinch of salt and pepper on the baking tray.
5. 5
   Place the marinated chicken breast on the tray with the vegetables.
6. 6
   Roast in the oven for 22-25 minutes, until the chicken is cooked through (internal temperature 75°C/165°F) and veggies are caramelized.
7. 7
   Remove from oven. Slice the chicken and serve it over the roasted vegetables, garnishing with fresh parsley if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 54mg
• Vitamin A: 6400IU
• Calcium: 56mg
• Iron: 2mg
• Potassium: 870mg
• Magnesium: 44mg

💡 Cooking Tips

• Letting the chicken marinate helps lock in moisture and flavor—don’t skip it!
• Slice vegetables evenly for uniform roasting.
• If you have time, allow chicken to marinate up to 30 minutes for even more flavor.
• Rest the chicken for 2 minutes after roasting before slicing for juicier results.
• Always check chicken doneness with a meat thermometer to keep it safe and tender.