Lemon Herb Grilled Chicken with Roasted Veggies

🥘 Ingredients

• 120g boneless skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 lemon (zested and juiced)
• Salt and black pepper to taste
• 80g zucchini, sliced
• 80g red bell pepper, chopped
• 60g cherry tomatoes, halved
• 40g red onion, sliced
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F).
2. 2
   In a small bowl, mix olive oil, lemon zest, lemon juice, oregano, garlic powder, and paprika.
3. 3
   Place the chicken breast in a shallow dish, season with salt and pepper, and pour half of the marinade over it. Marinate for at least 10 minutes (the longer, the tastier!).
4. 4
   Toss zucchini, bell pepper, cherry tomatoes, and red onion with the remaining marinade, salt, and pepper.
5. 5
   Spread the vegetables on a baking tray lined with parchment paper.
6. 6
   Heat a grill pan or nonstick skillet over medium-high heat.
7. 7
   Grill chicken for 6-7 minutes per side, or until juices run clear and the internal temperature reaches 75°C (165°F).
8. 8
   Roast the veggies in the oven for 18-20 minutes, until tender and slightly caramelized.
9. 9
   Serve the sliced chicken breast atop the roasted veggies, garnished with fresh parsley.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 110mg
• Vitamin A: 950IU
• Iron: 1.7mg
• Calcium: 54mg
• Potassium: 800mg

💡 Cooking Tips

• For extra juiciness, marinate the chicken for up to 1 hour if you have time.
• Cut veggies to similar sizes for even roasting.
• Let the chicken rest for 5 minutes before slicing to keep it moist.
• Double-check that the chicken is fully cooked before serving.