Lean Classic Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 150g skinless chicken breast
• 1 cup chopped broccoli
• 1/2 cup diced carrots
• 1/2 cup red bell pepper, chopped
• 1/2 cup zucchini, sliced
• 2 tsp olive oil
• 1 clove garlic, minced
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley (optional)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a small bowl, mix dried herbs, minced garlic, 1 tsp olive oil, salt, and pepper.
3. 3
   Rub the herb mix evenly over the chicken breast.
4. 4
   On a lined baking tray, spread broccoli, carrots, bell pepper, and zucchini.
5. 5
   Drizzle the remaining 1 tsp olive oil and a pinch of salt and pepper over the vegetables. Toss well.
6. 6
   Place the marinated chicken breast in the center of the veggies.
7. 7
   Roast in the oven for 22-25 minutes, or until the chicken is cooked through (juices run clear) and vegetables are tender.
8. 8
   Let the chicken rest for a couple of minutes, slice, and serve with fresh parsley and a squeeze of lemon.

📊 Nutritional Information

• Vitamin C: 89 mg
• Vitamin A: 4900 IU
• Calcium: 80 mg
• Iron: 2 mg
• Dietary fiber: 5 g
• Potassium: 900 mg
• Magnesium: 70 mg

💡 Cooking Tips

• Cut the vegetables into even pieces for uniform roasting.
• Pound chicken breast to even thickness for faster, more even cooking.
• Let the chicken rest before slicing to keep juices locked in.
• Check doneness by slicing into the thickest part—the meat should be white, not pink.
• If you’d like extra caramelization, broil the tray for the final 2 minutes—watch closely to avoid burning.