Lean Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp olive oil
• 1 lemon (zest and juice)
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 100g broccoli florets
• 80g carrots, cut into sticks
• 60g cherry tomatoes, halved
• 50g red bell pepper, sliced
• Salt and black pepper to taste
• Handful of fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
3. 3
   Rub half of the marinade over the chicken breast. Let marinate for 10 minutes if time allows.
4. 4
   Toss broccoli, carrots, cherry tomatoes, and bell pepper with the remaining marinade.
5. 5
   Place chicken breast on a lined baking tray. Surround with the marinated vegetables in a single layer.
6. 6
   Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7
   Serve hot, sprinkled with freshly chopped parsley.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 65mg (90% DV)
• Vitamin A: 4300 IU (90% DV)
• Iron: 2.1mg (15% DV)
• Calcium: 65mg (7% DV)
• Potassium: 800mg
• Sodium: 270mg

💡 Cooking Tips

• To keep the chicken extra juicy, avoid overbaking—check doneness at the 20-minute mark.
• Cut the vegetables evenly so they roast uniformly.
• Add a dash of chili powder if you like a mild kick.
• Let the chicken rest for 2 minutes after baking before slicing for maximum juiciness.