Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 teaspoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• Juice and zest of 1/2 lemon
• 1 clove garlic, minced
• 60g broccoli florets
• 60g carrots, cut into sticks
• 60g zucchini, sliced
• 1 teaspoon balsamic vinegar
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F).
2. 2
   Toss the broccoli, carrots, and zucchini with half the olive oil, balsamic vinegar, and a pinch of salt and pepper. Spread on a parchment-lined baking tray.
3. 3
   Mix the chicken breast with the remaining olive oil, dried oregano, lemon juice and zest, minced garlic, and the rest of the salt and pepper.
4. 4
   Place the chicken breast on a separate small baking dish or the edge of the same tray.
5. 5
   Roast vegetables and chicken in the oven for 23–25 minutes, or until the chicken is cooked through and veggies are softened and slightly caramelized.
6. 6
   Let the chicken rest for 2–3 minutes. Slice and serve alongside the vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 3900 IU
• Vitamin C: 68 mg
• Calcium: 95 mg
• Iron: 2 mg
• Potassium: 820 mg
• Fiber: 7 g
• Sodium: 510 mg

💡 Cooking Tips

• If using frozen chicken, thaw completely before marinating for best flavor.
• Cut all vegetables to similar sizes for even roasting.
• For juicier chicken, avoid overcooking; use a meat thermometer and stop at 74°C (165°F).
• Add a sprinkle of chili flakes if you enjoy a little extra heat.