Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon (zest and juice)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 80g broccoli florets
• 80g red bell pepper, sliced
• 60g zucchini, sliced
• 1/2 small red onion, cut into wedges
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, lemon zest, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
3. 3
   Toss chicken breast with half of the marinade. Set aside for 10 minutes.
4. 4
   Toss broccoli, bell pepper, zucchini, and red onion with the remaining marinade.
5. 5
   Spread vegetables on a baking tray. Roast for 20-22 minutes or until golden and tender.
6. 6
   Heat a grill pan over medium heat. Grill the marinated chicken for 4-5 minutes per side, until cooked through.
7. 7
   Plate the grilled chicken with roasted vegetables. Garnish with fresh parsley and extra lemon wedges if desired.

📊 Nutritional Information

• Vitamin C: 93mg (high – supports immunity and skin health)
• Calcium: 74mg
• Iron: 2mg
• Fiber: 6g
• Potassium: 842mg
• Vitamin A: 1200 IU
• Sodium: 290mg

💡 Cooking Tips

• For extra juice, let the chicken rest for a couple of minutes before slicing.
• Cut vegetables evenly for uniform roasting.
• Double the recipe and use leftovers in a healthy lunch salad.
• Marinating for 10+ minutes imparts deeper flavor.
• Always use a meat thermometer to ensure chicken is thoroughly cooked (75°C internal temperature).