Herbed Lemon Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Juice of 1/2 lemon
• 80g broccoli florets
• 80g zucchini, sliced
• 60g cherry tomatoes, halved
• 1/2 medium red onion, sliced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, oregano, thyme, garlic powder, lemon juice, salt, and black pepper.
3. 3
   Rub half of the marinade over the chicken breast and the rest over the vegetables.
4. 4
   Place the chicken on a parchment-lined baking sheet. Arrange the broccoli, zucchini, cherry tomatoes, and red onion around the chicken.
5. 5
   Bake for 20-25 minutes until the chicken is cooked through and veggies are tender.
6. 6
   Rest chicken for 3 minutes, then slice. Garnish both chicken and vegetables with chopped parsley. Serve warm.

📊 Nutritional Information

• Vitamin C: 42mg (47% DV)
• Vitamin A: 690 IU (14% DV)
• Iron: 2mg (11% DV)
• Calcium: 67mg (5% DV)
• Potassium: 658mg (19% DV)
• Dietary Fiber: 5g

💡 Cooking Tips

• Let the chicken sit at room temperature for 10 minutes before baking to ensure even cooking.
• Use parchment paper to prevent sticking and for easier clean-up.
• Slice veggies uniformly for consistent roasting.
• Check chicken doneness with a thermometer (internal temp should be 74°C / 165°F).
• Feel free to swap in other non-starchy veggies you enjoy!