Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 medium carrot, sliced
• 1/2 medium zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 small red onion, sliced
• 2 tsp extra virgin olive oil
• Juice and zest of 1/2 lemon
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp fresh parsley, chopped
• 1/4 tsp ground black pepper
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, lemon juice and zest, garlic, thyme, parsley, salt, and pepper.
3. 3
   Place the chicken breast on a lined baking tray and brush with half the herb-lemon mixture.
4. 4
   Arrange carrot, zucchini, bell pepper, and red onion around the chicken. Toss vegetables with remaining herb-lemon mixture.
5. 5
   Roast in the oven for 25 minutes or until chicken is cooked through (internal temperature 75°C/165°F) and vegetables are tender.
6. 6
   Serve the chicken sliced over the roasted vegetable medley. Garnish with extra parsley if desired.

📊 Nutritional Information

• Vitamin A: 84% daily value
• Vitamin C: 71% daily value
• Vitamin B6: 29% daily value
• Potassium: 720mg
• Fiber: 5g
• Calcium: 8% daily value
• Iron: 12% daily value
• Magnesium: 14% daily value

💡 Cooking Tips

• For extra juiciness, let the seasoned chicken sit for 10 minutes before roasting.
• Cut vegetables into similar-sized pieces to ensure even roasting.
• Check chicken doneness with a meat thermometer to avoid overcooking.
• Line your baking tray with parchment paper for easy cleanup.