Lean Herb-Crusted Chicken with Roasted Vegetables

🥘 Ingredients

• 1 boneless, skinless chicken breast (150g)
• 1 cup broccoli florets
• 1 medium carrot, sliced
• 1/2 red bell pepper, chopped
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried mixed herbs (thyme, oregano, rosemary)
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 lemon, juiced
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 210°C (410°F).
2. 2
   In a small bowl, mix olive oil, dried herbs, minced garlic, smoked paprika, black pepper, salt, and lemon juice.
3. 3
   Pat the chicken breast dry, then coat it thoroughly with half of the herb mixture.
4. 4
   Arrange broccoli, carrot, red bell pepper, and zucchini on a baking tray lined with parchment paper.
5. 5
   Drizzle the remaining herb mixture over the vegetables and toss to coat evenly.
6. 6
   Place the chicken breast in the center of the tray, surrounded by the vegetables.
7. 7
   Roast in the oven for 22-25 minutes, or until the chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
8. 8
   Let chicken rest for 2 minutes, then slice and serve with roasted vegetables, garnished with fresh parsley.

📊 Nutritional Information

• Vitamin C: 82% of daily value
• Vitamin A: 67% of daily value
• Calcium: 8% of daily value
• Iron: 11% of daily value
• Potassium: 745 mg
• Dietary Fiber: 5g

💡 Cooking Tips

• Pound the chicken breast to even thickness for uniform cooking.
• Toss vegetables halfway through roasting for even caramelization.
• Let the meat rest before slicing to keep it juicy.
• You can swap vegetables depending on what you have on hand.