Light Herbed Chicken & Veggie Plate

🥘 Ingredients

• 120g skinless chicken breast
• 1 tsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Pinch of black pepper
• 1/4 tsp salt
• 1/2 small zucchini, sliced
• 1/2 red bell pepper, sliced
• 4 cherry tomatoes, halved
• 1/2 cup steamed broccoli florets
• 1/2 small carrot, sliced
• 1 tsp lemon juice
• 1 garlic clove, minced
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
2. 2
   In a bowl, mix olive oil, thyme, oregano, black pepper, salt, minced garlic, and lemon juice. Brush this mixture onto both sides of the chicken breast.
3. 3
   Place chicken breast on the tray. Surround with sliced zucchini, red bell pepper, cherry tomatoes, carrot, and broccoli florets. Drizzle a little olive oil over the vegetables and sprinkle with a pinch of salt and pepper.
4. 4
   Bake for 20-22 minutes, flipping the chicken at halfway, until the chicken is cooked through and veggies are tender.
5. 5
   Let the chicken rest for 2 minutes. Slice and plate with roasted vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 28% DV
• Vitamin C: 80% DV
• Calcium: 6% DV
• Iron: 10% DV
• Dietary Fiber: 5g
• Potassium: 630mg
• Sodium: 390mg

💡 Cooking Tips

• Slice vegetables evenly for consistent roasting.
• Letting the chicken rest after baking keeps it juicy.
• Check doneness by cutting into the thickest part of the chicken; juices should run clear.
• For extra flavor, marinate the chicken for 30 minutes beforehand.