Lean Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• 80g zucchini, sliced
• 60g red bell pepper, diced
• 60g cherry tomatoes, halved
• 50g red onion, sliced
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a bowl, whisk together olive oil, lemon zest, lemon juice, dried oregano, thyme, and minced garlic.
3. 3
   Season the chicken breast lightly with salt and pepper, then coat evenly with half of the lemon herb marinade.
4. 4
   Spread zucchini, bell pepper, cherry tomatoes, and red onion on a baking tray lined with parchment paper. Drizzle with the remaining marinade and toss to coat.
5. 5
   Nestle the marinated chicken breast among the vegetables.
6. 6
   Roast in the preheated oven for 22-25 minutes, or until the chicken is cooked through (internal temp: 74°C/165°F) and vegetables are tender.
7. 7
   Allow the chicken to rest for 2-3 minutes, then slice if desired.
8. 8
   Serve chicken atop the roasted veggies, garnished with fresh parsley.

📊 Nutritional Information

• Vitamin C: 62 mg (69% DV)
• Vitamin A: 1200 IU (24% DV)
• Iron: 2 mg (11% DV)
• Calcium: 65 mg (6% DV)
• Fiber: 5 g
• Potassium: 710 mg (15% DV)

💡 Cooking Tips

• For extra tenderness, marinate the chicken for up to 30 minutes before roasting.
• Cut all vegetables into similar-sized pieces for even roasting.
• Let the chicken rest after baking to keep it juicy.
• Double-check chicken doneness with a meat thermometer for food safety.