Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 80g broccoli florets
• 60g carrots, sliced
• 50g bell pepper, sliced
• 1/2 small red onion, sliced
• Chopped fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
2. 2
   In a bowl, mix olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. 3
   Coat the chicken breast in half of the marinade, and marinate for 10 minutes.
4. 4
   Toss broccoli, carrots, bell pepper, and red onion with the remaining marinade.
5. 5
   Place vegetables on the baking tray. Make a space in the center and place the marinated chicken breast.
6. 6
   Roast for 22-25 minutes, or until the chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
7. 7
   Let chicken rest for 3 minutes, slice, and serve with roasted veggies. Garnish with parsley if desired.

📊 Nutritional Information

• Vitamin C: 56 mg
• Iron: 2 mg
• Calcium: 58 mg
• Potassium: 742 mg
• Fiber: 7 g
• Vitamin A: 6150 IU
• Magnesium: 41 mg

💡 Cooking Tips

• To check chicken doneness, slice it at the thickest part; juices should run clear.
• Cut vegetables into similar sizes for even roasting.
• For extra flavor, add a sprinkle of chili flakes.
• Let the chicken rest before slicing for maximum juiciness.
• Keep an eye on vegetables in the last minutes to avoid burning.