Herbed Lemon Chicken with Roasted Veggies

🥘 Ingredients

• 1 skinless boneless chicken breast (about 150g)
• 1 small zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• Lemon zest for garnish
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 210°C (410°F).
2. 2
   In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. 3
   Add the chicken breast to half the marinade and let it sit for 10 minutes.
4. 4
   Toss zucchini, bell pepper, cherry tomatoes, and onion with the remaining marinade.
5. 5
   Place vegetables on a baking sheet lined with parchment paper.
6. 6
   Place marinated chicken breast on top of vegetables.
7. 7
   Roast for 25 minutes, or until chicken is cooked through and vegetables are golden.
8. 8
   Remove from oven, slice the chicken, and garnish with lemon zest and fresh parsley.
9. 9
   Serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 48mg
• Vitamin A: 880IU
• Iron: 2mg
• Potassium: 860mg
• Calcium: 60mg

💡 Cooking Tips

• Slice vegetables evenly to ensure they roast at the same rate.
• Let the chicken marinate longer for a more intense flavor if time allows.
• Use a meat thermometer to check that chicken reaches an internal temperature of 75°C (165°F).
• Go easy on the oil to keep calories in check but don’t skip it for veggie caramelization!