Lean Lemon-Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 small zucchini, sliced
• 1 medium carrot, sliced
• 1/2 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 cup broccoli florets
• 1 lemon, zest and juice
• 1 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (392°F). Line a large baking sheet with parchment paper.
2. 2
   In a bowl, mix the lemon zest, half the lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
3. 3
   Add the chicken breast to the bowl and toss well to coat. Let marinate for 10 minutes.
4. 4
   Combine zucchini, carrot, bell pepper, onion, and broccoli on the prepared baking sheet. Drizzle with remaining marinade and toss to coat evenly.
5. 5
   Push the veggies aside slightly and place the chicken breast in the center.
6. 6
   Roast for 25-30 minutes, until the chicken is cooked through and vegetables are tender.
7. 7
   Squeeze the rest of the lemon juice over the chicken and vegetables.
8. 8
   Slice chicken and serve hot with veggies. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 110mg
• Iron: 3mg
• Calcium: 85mg
• Potassium: 1090mg
• Vitamin A: 6900 IU

💡 Cooking Tips

• Slice vegetables evenly for even roasting.
• Use a meat thermometer — chicken should reach 74°C (165°F) inside.
• Let chicken rest for 2-3 minutes before slicing to seal in the juices.
• Feel free to swap in seasonal vegetables to keep things exciting.