Lemon Herb Grilled Chicken with Roasted Veggies

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 teaspoon olive oil
• Juice of 1/2 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 100g zucchini, sliced
• 80g bell pepper, sliced
• 60g cherry tomatoes, halved
• 40g red onion, sliced
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
2. 2
   Add chicken breast to the marinade, turning to coat. Let it marinate for at least 15 minutes.
3. 3
   Preheat grill pan or skillet to medium-high heat. Grill chicken for 5-6 minutes on each side, or until cooked through.
4. 4
   While the chicken marinates, preheat oven to 200°C (400°F).
5. 5
   Spread zucchini, bell pepper, cherry tomatoes, and red onion on a baking tray. Season lightly with salt and pepper.
6. 6
   Roast vegetables for 18-20 minutes or until tender and lightly browned.
7. 7
   Plate the grilled chicken with roasted vegetables. Garnish with fresh parsley and squeeze extra lemon if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 25% DV
• Vitamin C: 110% DV
• Calcium: 8% DV
• Iron: 12% DV
• Potassium: 700mg

💡 Cooking Tips

• Let your chicken rest for a few minutes after grilling to keep it juicy.
• Cut all vegetables to similar sizes for even roasting.
• Grill marks can be achieved by leaving the chicken undisturbed on the grill for a few minutes before turning.
• Always check chicken doneness with a meat thermometer (should be 75°C/165°F in the center).