Lean Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 medium zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 cup broccoli florets
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat oven to 210°C (410°F).
2. 2
   In a small bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. 3
   Brush the chicken breast with half the marinade. Arrange the vegetables on a baking tray, toss with the remaining marinade.
4. 4
   Spread vegetables around the edges of the tray and place the chicken breast in the center.
5. 5
   Roast in oven for 20-22 minutes, flipping vegetables once halfway, until the chicken is cooked through and the vegetables are lightly browned and tender.
6. 6
   Rest chicken for 3 minutes after removing from oven, then slice and serve with roasted veggies. Garnish with fresh parsley.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin A: 37% DV
• Vitamin C: 92% DV
• Iron: 12% DV
• Calcium: 8% DV
• Potassium: 550mg

💡 Cooking Tips

• Make sure not to overcook the chicken; check with a meat thermometer (75°C/165°F) if possible.
• Cut all vegetables to similar sizes for even roasting.
• To enhance flavor, marinade the chicken for 30 minutes before baking if you have extra time.
• Line the baking sheet with parchment paper for easy cleaning.