Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• 80g zucchini, sliced
• 80g red bell pepper, chopped
• 80g broccoli florets
• 30g red onion, sliced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper to create the marinade.
2. 2
   Add chicken breast to the marinade and let it rest for at least 15 minutes, preferably up to 1 hour in the refrigerator.
3. 3
   Preheat your oven to 200°C (390°F).
4. 4
   Toss zucchini, bell pepper, broccoli, and red onion with a bit of olive oil, salt, and pepper. Spread on a baking tray lined with parchment.
5. 5
   Roast vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
6. 6
   Preheat a grill pan or skillet to medium-high heat. Grill the marinated chicken for 6-7 minutes per side, or until fully cooked and juices run clear.
7. 7
   Let chicken rest for 2 minutes, then slice and serve alongside the roasted vegetables.
8. 8
   Garnish with fresh parsley before serving.

📊 Nutritional Information

• Fiber: 6g
• Iron: 2.2mg
• Calcium: 70mg
• Vitamin C: 80mg
• Vitamin A: 1150 IU
• Potassium: 940mg

💡 Cooking Tips

• Using fresh herbs instead of dried can boost flavor and antioxidants.
• Ensure chicken is not overcooked for maximum juiciness—internal temperature should reach 75°C (165°F).
• Roast extra vegetables for meal prep later in the week.
• Feel free to swap vegetables according to seasonality or personal preference.
• Always let meat rest before slicing to keep it moist.