Light & Classic Chicken Veggie Plate

🥘 Ingredients

• 100g skinless chicken breast
• 1 tsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 small carrot, sliced
• 60g broccoli florets
• 60g green beans
• 30g cherry tomatoes, halved
• 1/2 small lemon (for juice)
• 1 tbsp fresh parsley, chopped

👨‍🍳 Instructions

1. 1
   Season the chicken breast with salt, pepper, and oregano.
2. 2
   Heat half the olive oil in a nonstick pan over medium heat. Add the chicken and cook for 4-5 minutes per side until golden and cooked through.
3. 3
   While the chicken cooks, steam the carrot, broccoli, and green beans until just tender (about 6 minutes).
4. 4
   Toss the steamed veggies with the remaining olive oil, lemon juice, and cherry tomatoes in a bowl.
5. 5
   Slice the cooked chicken and place on a plate alongside the vegetable mix.
6. 6
   Sprinkle parsley over the top and serve immediately.

📊 Nutritional Information

• Vitamin A: 2850 IU
• Vitamin K: 80 mcg
• Vitamin C: 42 mg
• Calcium: 70 mg
• Iron: 1.3 mg
• Magnesium: 38 mg
• Potassium: 710 mg
• Dietary Fiber: 6 g

💡 Cooking Tips

• Let the chicken rest a couple of minutes before slicing to keep it juicier.
• Steaming the vegetables preserves both their nutrients and vibrant color.
• You can meal-prep extra veggies for another meal to save time later.
• Always check the internal temperature of chicken (should reach 75°C/165°F).