Lean Classic Herb-Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 180g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1 garlic clove, minced
• 150g broccoli florets
• 100g carrot, sliced
• 80g red bell pepper, chopped
• 40g red onion, sliced
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   Toss broccoli, carrot, bell pepper, and red onion with half the olive oil, a pinch of salt, and some black pepper. Spread on a baking sheet.
3. 3
   Roast vegetables in the oven for 22-25 minutes, turning once halfway, until golden and tender.
4. 4
   Rub the chicken breast with remaining olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper.
5. 5
   Heat a grill pan (or skillet) over medium-high heat. Cook chicken for 4-5 minutes on each side or until the internal temperature reaches 74°C (165°F).
6. 6
   Let the chicken rest for 2-3 minutes, then slice.
7. 7
   Squeeze fresh lemon juice over both the sliced chicken and roasted vegetables.
8. 8
   Arrange chicken with roasted vegetables on a plate and garnish with chopped parsley if desired.

📊 Nutritional Information

• Fiber: 7g
• Vitamin A: 3550 IU
• Vitamin C: 118mg
• Iron: 2mg
• Calcium: 88mg
• Potassium: 1040mg
• Magnesium: 46mg
• Sodium: 220mg

💡 Cooking Tips

• Let the chicken rest after grilling for extra juiciness.
• Cut vegetables into even pieces to ensure they roast evenly.
• Use a meat thermometer to avoid overcooking the chicken.
• Adjust herbs to your taste for variety.
• Add a pinch of chili flakes if you prefer a little kick.