Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 cup broccoli florets
• 1/2 cup cherry tomatoes
• 1/2 cup zucchini, sliced
• 1/4 red onion, sliced
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon (zested and juiced)
• Salt and black pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a large bowl, combine broccoli, cherry tomatoes, zucchini, and red onion with half the olive oil, half the lemon juice, and a pinch of salt and pepper. Toss to coat.
3. 3
   Spread the vegetables on a baking sheet and roast in the oven for 20-22 minutes, until golden and tender.
4. 4
   While vegetables are roasting, pat dry the chicken breast and season it with oregano, thyme, garlic, lemon zest, the remaining olive oil, lemon juice, salt, and pepper.
5. 5
   Grill the chicken breast over medium heat for 5-6 minutes per side, or until cooked through and internal temperature reaches 75°C (165°F).
6. 6
   Let the chicken rest for 2 minutes before slicing.
7. 7
   Serve the grilled chicken on a plate, topped with the roasted vegetables. Garnish with fresh parsley and a drizzle of lemon juice if desired.

📊 Nutritional Information

• Vitamin C: 51 mg (57% DV)
• Vitamin A: 620 IU (13% DV)
• Calcium: 62 mg (6% DV)
• Iron: 1 mg (8% DV)
• Potassium: 628 mg (13% DV)
• Dietary Fiber: 6 g

💡 Cooking Tips

• For extra juiciness, marinate chicken for up to 30 minutes before grilling.
• Cut veggies into even pieces for uniform roasting.
• Check chicken doneness with a meat thermometer to avoid overcooking.
• Line your baking sheet with parchment paper for easy cleanup.