Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 lemon (zested and juiced)
• 80g broccoli florets
• 80g zucchini, sliced
• 70g red bell pepper, chopped
• 40g red onion, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a bowl, mix olive oil, lemon zest, lemon juice, dried oregano, thyme, garlic powder, and a pinch of salt and pepper.
3. 3
   Add the chicken breast to the bowl, coating it thoroughly in the marinade. Let it sit for 10 minutes.
4. 4
   On a parchment-lined baking sheet, arrange broccoli, zucchini, red bell pepper, and red onion in a single layer.
5. 5
   Drizzle vegetables lightly with a bit of olive oil, sprinkle with salt and pepper, and toss to coat.
6. 6
   Place the marinated chicken onto the baking sheet with the vegetables.
7. 7
   Roast in the oven for 20-22 minutes, flipping the chicken at the halfway point, until the chicken is cooked through (internal temp 75°C/165°F) and veggies are tender-crisp.
8. 8
   Rest the chicken for 5 minutes, then slice and serve with roasted vegetables, garnished with fresh parsley.

📊 Nutritional Information

• Fiber: 5g per serving
• Vitamin C: 97mg (over 100% DV)
• Vitamin A: 1200 IU (24% DV)
• Iron: 2mg (11% DV)
• Calcium: 80mg (8% DV)
• Potassium: 760mg (16% DV)
• Magnesium: 55mg (14% DV)

💡 Cooking Tips

• Marinate the chicken for up to 2 hours for even more flavor, but 10 minutes is enough if you’re in a hurry.
• To ensure juicy chicken, let it rest before slicing.
• Cut vegetables to similar sizes so they roast evenly.
• Check chicken doneness with a thermometer for perfect, safe results.