Herbed Lemon Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 1 skinless chicken breast (150g)
• 1 cup zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 tbsp olive oil
• 1 clove garlic, minced
• Juice and zest of 1/2 lemon
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried basil
• Fresh parsley for garnish
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   In a bowl, mix olive oil, lemon juice and zest, minced garlic, thyme, rosemary, basil, salt, and pepper.
3. 3
   Add chicken breast to half of the marinade and set aside for at least 10 minutes.
4. 4
   Toss zucchini, red bell pepper, cherry tomatoes, and red onion with the remaining marinade.
5. 5
   Spread vegetables on a baking sheet lined with parchment paper. Roast for 20 minutes, stirring halfway through.
6. 6
   Meanwhile, grill chicken on a stovetop grill pan or outdoor grill over medium heat for 6-7 minutes on each side, or until cooked through.
7. 7
   Let chicken rest for 2 minutes, then slice.
8. 8
   Serve sliced chicken with roasted vegetables, garnished with fresh parsley.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 82mg (91% DV)
• Vitamin A: 1220 IU (41% DV)
• Iron: 2mg (11% DV)
• Calcium: 67mg (7% DV)
• Potassium: 713mg (20% DV)

💡 Cooking Tips

• Marinate the chicken longer (up to 2 hours) for extra flavor and tenderness.
• Slice vegetables evenly for even roasting.
• Let the chicken rest after grilling to keep it juicy.
• Watch the veggies near the end of roasting so they don't overbrown.