Herbed Lemon Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp olive oil
• 1/2 lemon (zest and juice)
• 1 tsp dried oregano
• 1 garlic clove, minced
• 50g broccoli florets
• 50g sliced carrots
• 50g red bell pepper, chopped
• 30g cherry tomatoes, halved
• Salt and pepper to taste
• Fresh parsley (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, lemon juice, lemon zest, oregano, minced garlic, salt, and pepper.
3. 3
   Place the chicken breast on a baking tray lined with parchment paper. Brush with half of the lemon-herb mixture.
4. 4
   Toss broccoli, carrots, bell pepper, and cherry tomatoes with the remaining dressing. Spread vegetables evenly around the chicken.
5. 5
   Roast in the oven for 25 minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender.
6. 6
   Let the chicken rest for 2 minutes, then slice and serve with veggies. Garnish with fresh parsley.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 51mg (57% DV)
• Vitamin A: 535IU (22% DV)
• Iron: 1.8mg (10% DV)
• Calcium: 50mg (4% DV)
• Potassium: 632mg (13% DV)
• Sodium: 280mg

💡 Cooking Tips

• Pound the chicken breast to even thickness for more uniform cooking.
• Let the chicken rest after roasting for maximum juiciness.
• Swap in your favorite seasonal veggies to keep the dish fresh and exciting.
• Use parchment paper to prevent sticking and for easier cleanup.