Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon fresh lemon juice
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 60g broccoli florets
• 60g red bell pepper, sliced
• 40g zucchini, sliced
• 40g red onion, sliced
• Spray olive oil
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F). In a bowl, toss broccoli, red bell pepper, zucchini, and red onion with a spray of olive oil and a pinch of salt and pepper. Spread evenly on a baking tray.
2. 2
   Roast vegetables in the oven for 20-25 minutes, turning halfway, until tender and slightly caramelized.
3. 3
   Meanwhile, in a small bowl, combine lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Coat the chicken breast evenly with the marinade and let it sit for 5-10 minutes.
4. 4
   Heat a grill pan or non-stick skillet over medium-high heat. Grill chicken breast for 4-5 minutes on each side, or until fully cooked (internal temperature 75°C/165°F).
5. 5
   Plate grilled chicken alongside roasted vegetables. Garnish with fresh parsley and an extra squeeze of lemon juice if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 85mg
• Calcium: 75mg
• Iron: 2mg
• Potassium: 720mg
• Vitamin A: 1600 IU

💡 Cooking Tips

• Allow the chicken to marinate while the veggies roast to maximize flavor with minimal prep time.
• Avoid overcooking the chicken; use a meat thermometer for juicy results.
• If you prefer, use parchment paper on the baking tray for easy cleanup.
• Cut vegetables uniformly for even roasting.
• Always wash fresh produce thoroughly before use.