Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 180g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• 1/2 lemon, zested and juiced
• 1 garlic clove, minced
• 100g carrots, cut into sticks
• 100g zucchini, sliced
• 80g red bell pepper, chopped
• 50g red onion, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, lemon juice and zest, Italian herbs, minced garlic, salt, and pepper.
3. 3
   Rub half of the herbed lemon mixture over the chicken breast.
4. 4
   Toss carrots, zucchini, bell pepper, and red onion with the remaining herbed mixture.
5. 5
   Spread the vegetables on a lined baking tray. Place the chicken breast on top or beside the vegetables.
6. 6
   Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through and the vegetables are golden and tender.
7. 7
   Remove from oven, let chicken rest for 3 minutes, then slice.
8. 8
   Serve chicken atop the roasted vegetables. Garnish with fresh parsley.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 54mg (60% DV)
• Vitamin A: 3100 IU (62% DV)
• Iron: 1.9mg (11% DV)
• Calcium: 62mg (5% DV)
• Potassium: 980mg (21% DV)

💡 Cooking Tips

• Slice vegetables evenly to ensure they roast at the same rate.
• Let the chicken rest before slicing for juicier, tender meat.
• If you prefer a zestier flavor, add extra lemon zest before serving.
• Use a meat thermometer—chicken breast is done at 74°C (165°F).