Lemon Herb Grilled Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 small zucchini, sliced
• 1/2 red bell pepper, sliced
• 1/2 red onion, wedges
• 1 medium carrot, sliced
• 1 tbsp olive oil
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, parsley, oregano, black pepper, and salt.
2. 2
   Marinate the chicken breast in half the mixture for 10-15 minutes.
3. 3
   Preheat the oven to 200°C (400°F).
4. 4
   Toss the zucchini, bell pepper, onion, and carrot with the remaining marinade.
5. 5
   Place the vegetables on a baking tray and roast for 20 minutes, stirring halfway.
6. 6
   While vegetables are roasting, preheat a grill pan over medium heat.
7. 7
   Grill the marinated chicken breast for 4-5 minutes on each side or until cooked through.
8. 8
   Let the chicken rest for a few minutes, then slice.
9. 9
   Serve the grilled chicken alongside the roasted vegetables.

📊 Nutritional Information

• Vitamin C: 68% DV
• Vitamin A: 52% DV
• Iron: 11% DV
• Potassium: 20% DV
• Fiber: 6g

💡 Cooking Tips

• Letting the chicken rest after grilling keeps it juicy and tender.
• Cut the vegetables in similar sizes for even roasting.
• Add a sprinkle of chili flakes to the veggies if you like a little heat.
• If you don't have a grill pan, you can bake the chicken with the veggies.