Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 100g broccoli florets
• 70g red bell pepper, chopped
• 70g zucchini, sliced
• 40g red onion, chopped
• 10g flat-leaf parsley, chopped

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
2. 2
   In a bowl, combine olive oil, lemon zest, lemon juice, thyme, oregano, garlic powder, salt, and pepper.
3. 3
   Coat the chicken breast in half of the marinade mixture. Set aside for at least 10 minutes.
4. 4
   In another bowl, toss the broccoli, red bell pepper, zucchini, and red onion with the remaining marinade.
5. 5
   Spread vegetables on the prepared baking tray and nestle the chicken breast among them.
6. 6
   Roast for 23-25 minutes, or until the chicken is cooked through and vegetables are golden and tender.
7. 7
   Transfer to a plate, sprinkle with fresh parsley, and serve immediately.

📊 Nutritional Information

• Vitamin C: 89mg (99% DV)
• Vitamin A: 900 IU (18% DV)
• Calcium: 75mg (7% DV)
• Iron: 2mg (12% DV)
• Potassium: 830mg (18% DV)
• Fiber: 7g (28% DV)
• Magnesium: 48mg (12% DV)

💡 Cooking Tips

• Allow the chicken to marinate for up to 30 minutes for extra flavor.
• Chop vegetables evenly for even roasting.
• Let the roasted chicken rest for 2 minutes before slicing to keep it juicy.
• Check chicken doneness at 20 minutes if your oven runs hot.
• Line your tray for easy cleanup and less sticking.