Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 medium zucchini, sliced
• 1/2 red bell pepper, sliced
• 1 small carrot, sliced
• 1/3 red onion, sliced
• 1 tablespoon olive oil
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Handful of fresh parsley, chopped
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a small bowl, combine the lemon zest, juice, garlic, oregano, thyme, olive oil, salt, and pepper.
3. 3
   Marinate the chicken breast in half of the lemon herb mixture for at least 10 minutes.
4. 4
   Toss the zucchini, bell pepper, carrot, and onion with the remaining marinade.
5. 5
   Place the marinated chicken breast on a baking sheet lined with parchment paper.
6. 6
   Arrange the marinated vegetables around the chicken.
7. 7
   Roast for 20-25 minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender.
8. 8
   Garnish with fresh parsley before serving.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin A: 83% Daily Value
• Vitamin C: 110% Daily Value
• Iron: 13% Daily Value
• Calcium: 7% Daily Value
• Potassium: 770mg

💡 Cooking Tips

• Marinate the chicken in advance for deeper flavor.
• Cut the vegetables evenly for uniform roasting.
• Use a meat thermometer to avoid over- or undercooking the chicken.
• Add a little extra lemon juice at the end for a zesty lift.