Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Juice and zest of 1/2 lemon
• 1 garlic clove, minced
• 80g broccoli florets
• 60g red bell pepper, sliced
• 60g zucchini, sliced
• 80g carrot, sliced
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together olive oil, lemon juice and zest, oregano, thyme, garlic, salt, and pepper.
2. 2
   Place the chicken breast in a shallow dish and pour half the marinade over it, reserving the rest for the vegetables. Let marinate for 15 minutes (or up to 2 hours in the fridge).
3. 3
   Preheat the grill or a grill pan over medium-high heat.
4. 4
   Toss all vegetables with the remaining marinade, spreading them on a baking sheet lined with parchment paper.
5. 5
   Grill the chicken for 5-6 minutes per side until fully cooked and golden.
6. 6
   Roast the vegetables in a preheated oven at 200°C (400°F) for 18-20 minutes, turning once halfway through until tender and lightly browned.
7. 7
   Serve the grilled chicken on a plate alongside the roasted vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin C: 60 mg (67% DV)
• Vitamin A: 3900 IU (78% DV)
• Calcium: 70 mg (7% DV)
• Iron: 2 mg (11% DV)
• Potassium: 980 mg (21% DV)
• Fiber: 7 g
• Sodium: 220 mg

💡 Cooking Tips

• For extra juiciness, avoid overcooking the chicken; use a kitchen thermometer to check for an internal temperature of 74°C (165°F).
• Cut vegetables in similar sizes for even roasting.
• Letting the chicken rest for a few minutes after grilling keeps it more tender.
• Feel free to swap in seasonal vegetables you enjoy.