Herbed Lemon Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• Zest and juice of 1/2 lemon
• 100g carrots, peeled and cut into sticks
• 100g zucchini, sliced
• 80g red bell pepper, sliced
• 80g red onion, sliced
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, 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, thyme, rosemary, garlic powder, salt, and pepper.
3. 3
   Toss the chicken breast in half of the marinade and let it rest for 10 minutes.
4. 4
   Toss the vegetables with the remaining marinade.
5. 5
   Spread the vegetables evenly on a baking sheet. Place the marinated chicken breast on top.
6. 6
   Roast for 25-30 minutes, until the chicken is cooked through (juices run clear) and vegetables are golden.
7. 7
   Slice the chicken and serve alongside the roasted veggies. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 5200 IU
• Vitamin C: 86 mg
• Iron: 2 mg
• Calcium: 74 mg
• Potassium: 830 mg
• Magnesium: 46 mg
• Dietary Fiber: 7 g

💡 Cooking Tips

• Let the chicken marinate as long as possible for maximum flavor.
• Cut all vegetables to similar sizes for even roasting.
• Check chicken doneness with a thermometer (should reach 75°C/165°F).
• Feel free to swap out veggies for seasonal favorites.
• Avoid overcrowding the pan; spread veggies in a single layer.