Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp olive oil
• Juice and zest of 1/2 lemon
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 small zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 small red onion, sliced
• 1 small carrot, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Mix well.
3. 3
   Marinate the chicken breast in half of the mixture for at least 15 minutes.
4. 4
   Toss the zucchini, red bell pepper, onion, and carrot in the remaining marinade.
5. 5
   Spread vegetables on a baking sheet lined with parchment paper and roast for 20 minutes, or until tender and slightly golden.
6. 6
   While vegetables are roasting, grill the marinated chicken breast over medium-high heat for 5-6 minutes per side, or until fully cooked.
7. 7
   Let the chicken rest for 2 minutes, then slice.
8. 8
   Serve sliced chicken over the roasted vegetables. Garnish with fresh parsley.

📊 Nutritional Information

• Dietary fiber: 7g
• Calcium: 72mg
• Iron: 2mg
• Vitamin C: 62mg
• Vitamin A: 5400 IU
• Potassium: 730mg

💡 Cooking Tips

• Marinate the chicken longer (up to 2 hours) for even deeper flavor.
• Cut the vegetables evenly to ensure they roast at the same rate.
• To check chicken doneness, use a meat thermometer: it should reach 74°C (165°F) internally.
• Line your baking tray for easy clean-up.