Lemon Herb Grilled Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 medium zucchini
• 1 small red bell pepper
• 1 small carrot
• 1/2 medium red onion
• 1 tbsp extra-virgin olive oil
• 1 small lemon (zest & juice)
• 1 garlic clove, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• 1/4 tsp black pepper
• 1/4 tsp sea salt

👨‍🍳 Instructions

1. 1
   Preheat grill (or grill pan) to medium-high heat; preheat oven to 200°C (400°F).
2. 2
   In a small bowl, whisk together olive oil, lemon juice and zest, garlic, thyme, parsley, salt, and pepper.
3. 3
   Brush half the marinade over the chicken breast. Let it sit while preparing the veggies.
4. 4
   Cut zucchini, bell pepper, carrot, and onion into bite-sized pieces. Toss with remaining marinade.
5. 5
   Spread vegetables on a baking tray lined with parchment. Roast for 20 minutes until softened and slightly golden, stirring halfway.
6. 6
   Meanwhile, grill the chicken for 5-6 minutes per side until fully cooked and juices run clear.
7. 7
   Let the chicken rest 3 minutes, then slice.
8. 8
   Serve grilled chicken atop roasted veggies. Garnish with extra parsley and a lemon wedge if desired.

📊 Nutritional Information

• Fiber: 5g
• Potassium: 790mg
• Iron: 1.4mg
• Calcium: 59mg
• Vitamin C: 84mg
• Vitamin A: 6100 IU
• Magnesium: 45mg
• Sodium: 290mg

💡 Cooking Tips

• Marinate chicken for at least 10 minutes for enhanced flavor, but up to 2 hours for best results.
• Cut all vegetables to similar size for even roasting.
• Use a meat thermometer; chicken is ready at 74°C (165°F).
• Line the baking tray with parchment for easy cleanup.