Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 80g broccoli florets
• 60g red bell pepper, sliced
• 60g zucchini, sliced
• 1 small carrot, sliced
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a small bowl, mix olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper.
3. 3
   Place the chicken breast in a resealable bag or shallow dish, pour half the marinade over the chicken, and let it marinate for at least 15 minutes.
4. 4
   On a baking tray, arrange broccoli, bell pepper, zucchini, and carrot. Drizzle with remaining marinade and toss to coat.
5. 5
   Place the marinated chicken breast in the center of the tray, surrounded by the vegetables.
6. 6
   Bake for 22-25 minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and vegetables are tender.
7. 7
   Let the chicken rest for 2-3 minutes, slice, and serve with the roasted veggies. Garnish with fresh parsley.

📊 Nutritional Information

• Vitamin C: 80mg (89% DV)
• Vitamin A: 4300 IU (86% DV)
• Fiber: 7g
• Iron: 2mg (14% DV)
• Calcium: 125mg (13% DV)
• Potassium: 780mg (22% DV)

💡 Cooking Tips

• Marinating the chicken longer elevates the flavor—overnight is best if time allows.
• Cut all veggies into similar sizes for even roasting.
• If baking chicken with veggies, check both at 20 minutes—remove veggies earlier if they are tender.
• Letting the chicken rest ensures juiciness.
• Always ensure chicken reaches a safe internal temperature.