Herbed Lemon-Garlic Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 lemon (juice and zest)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 80g zucchini, chopped
• 80g red bell pepper, chopped
• 80g carrots, sliced
• 60g cherry tomatoes, halved
• 1 teaspoon balsamic vinegar
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, minced garlic, lemon juice and zest, thyme, oregano, salt, and pepper. Mix well.
2. 2
   Add chicken breast to the bowl, coat well with marinade, cover, and refrigerate for at least 20 minutes.
3. 3
   Preheat oven to 200°C (400°F). On a baking sheet, toss zucchini, red bell pepper, carrots, and cherry tomatoes with balsamic vinegar and a pinch of salt and pepper.
4. 4
   Roast vegetables for 20-25 minutes, stirring once halfway through, until tender and slightly caramelized.
5. 5
   Meanwhile, heat a grill pan or nonstick skillet over medium-high heat. Cook marinated chicken breast for 5-7 minutes per side, or until fully cooked through and juices run clear.
6. 6
   Let the chicken rest for 2-3 minutes, then slice.
7. 7
   Serve sliced chicken atop roasted vegetables, garnished with fresh parsley if desired.

📊 Nutritional Information

• Vitamin C: 56mg (62% DV)
• Vitamin A: 6400 IU (130% DV)
• Iron: 2mg (11% DV)
• Calcium: 75mg (6% DV)
• Dietary fiber: 6g
• Potassium: 900mg

💡 Cooking Tips

• Marinate the chicken longer (up to 2 hours) for even more flavor and tenderness.
• Use a meat thermometer; the chicken is done when internal temperature reaches 75°C (165°F).
• Cut vegetables uniformly to ensure even roasting.
• If grilling outdoors, use a grill basket for easy vegetable handling.
• Leftovers can be enjoyed cold as a salad the next day.