Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 1 skinless chicken breast (about 180g)
• 1 medium zucchini
• 1 medium red bell pepper
• 1 small red onion
• 100g cherry tomatoes
• 2 teaspoons olive oil
• 1 lemon (zest and juice)
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F).
2. 2
   Slice zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.
3. 3
   In a bowl, toss all vegetables with 1 teaspoon olive oil, half the lemon zest, half the lemon juice, half the oregano, half the thyme, salt, and black pepper.
4. 4
   Place the vegetables on a parchment-lined baking sheet in a single layer.
5. 5
   Pat chicken breast dry. In the same bowl, add the remaining olive oil, lemon zest, lemon juice, oregano, thyme, minced garlic, salt, and black pepper. Mix well and coat the chicken.
6. 6
   Lay the chicken breast on top of the vegetables on the baking sheet.
7. 7
   Roast in the oven for 25 minutes or until chicken is cooked through (internal temperature 75°C/165°F) and vegetables are tender.
8. 8
   Remove from oven, let the chicken rest for a few minutes, then slice.
9. 9
   Serve the chicken breast atop the roasted vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Dietary fiber: 6g
• Vitamin C: 92mg
• Vitamin A: 1300IU
• Iron: 2mg
• Calcium: 66mg
• Potassium: 980mg

💡 Cooking Tips

• Cut vegetables into even sizes for consistent roasting.
• Let chicken rest before slicing for extra juiciness.
• Swap the veggies for seasonal favorites if desired.
• Line your baking sheet for easy cleanup.
• Be careful not to overcook the chicken to keep it tender.