Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1/2 medium zucchini
• 1/2 red bell pepper
• 1/2 cup chopped broccoli florets
• 1/4 small red onion
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 small garlic clove, minced
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   Line a baking tray with parchment paper.
3. 3
   In a small bowl, mix olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
4. 4
   Toss chicken breast with half of the marinade and the chopped vegetables with the other half.
5. 5
   Place the seasoned chicken and vegetables on the tray in a single layer.
6. 6
   Roast for 23-25 minutes, turning vegetables halfway, until chicken is cooked through (juices run clear) and veggies are tender.
7. 7
   Let the chicken rest for 5 minutes, then slice.
8. 8
   Arrange on a plate, garnish with parsley, and enjoy your delicious, balanced meal.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin C: 114mg (126% DV)
• Vitamin A: 1955 IU (65% DV)
• Iron: 2mg (11% DV)
• Potassium: 1030mg (22% DV)
• Calcium: 66mg (5% DV)

💡 Cooking Tips

• Letting the chicken rest after roasting keeps it juicy.
• Cut vegetables into similar-sized pieces for even cooking.
• Double the veggies if you want extra fiber but keep the portion sizes controlled for calorie goals.
• If you wish, swap olive oil for a spritz of cooking spray to further reduce calories.