Lemon Herb Baked Chicken Breast with Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 cup bell pepper strips
• 1/2 cup quinoa, cooked

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   Place the chicken breasts in a baking dish.
3. 3
   Drizzle 1 tablespoon of olive oil over the chicken.
4. 4
   Sprinkle dried oregano, garlic powder, salt, and pepper on both sides of the chicken.
5. 5
   Top each chicken breast with lemon slices.
6. 6
   In a separate bowl, toss the broccoli, carrots, and bell peppers with the remaining olive oil, salt, and pepper.
7. 7
   Arrange the vegetables around the chicken in the baking dish.
8. 8
   Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
9. 9
   While the chicken and vegetables are baking, cook the quinoa according to package instructions.
10. 10
    Serve the baked chicken with roasted vegetables and a side of quinoa. Enjoy your healthy and delicious meal!

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 8g

💡 Cooking Tips

• Ensure the chicken breasts are of even thickness for uniform cooking.
• Feel free to substitute the vegetables based on your preference or seasonal availability.
• Use fresh herbs if available to enhance the flavor even more.
• Cook the quinoa in vegetable or chicken broth for added flavor.
• Let the chicken rest for a few minutes after baking to retain its juices.