Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1/2 lemon, zested and juiced
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 medium carrot, chopped
• 1 small zucchini, sliced
• 1/2 red bell pepper, chopped
• 50g cherry tomatoes
• 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 juice and zest, minced garlic, oregano, thyme, paprika, salt, and pepper.
3. 3
   Add chicken breast to the marinade, turning it to coat. Let it marinate while you prep veggies.
4. 4
   Arrange chopped carrot, zucchini, bell pepper, and cherry tomatoes on a baking tray lined with parchment paper.
5. 5
   Drizzle vegetables with any remaining marinade and toss to coat.
6. 6
   Push the vegetables to the sides and place the marinated chicken breast in the center.
7. 7
   Bake for 25 minutes, or until the chicken is cooked through (internal temp 74°C/165°F) and veggies are tender.
8. 8
   Let chicken rest for 2-3 minutes. Slice and serve over vegetables, garnished with fresh parsley.

📊 Nutritional Information

• Vitamin A: 68% DV
• Vitamin C: 74% DV
• Vitamin B6: 35% DV
• Iron: 15% DV
• Potassium: 20% DV
• Calcium: 8% DV
• Fiber: 6g

💡 Cooking Tips

• For even cooking, pound the chicken breast to an even thickness before marinating.
• Marinate the chicken for up to 2 hours ahead for extra flavor.
• Don’t overcrowd the baking tray to ensure vegetables roast, not steam.
• Use a meat thermometer to check for doneness and avoid dry chicken.
• Swap in seasonal vegetables to keep things fresh and exciting.