Light Lemon Herb Chicken with Roasted Vegetables

🥘 Ingredients

• 120g (1 small) skinless chicken breast
• 1 small zucchini, sliced
• 1 medium carrot, sliced
• 1/2 red bell pepper, chopped
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• 1/2 lemon, juiced and zested
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (392°F).
2. 2
   In a small bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper.
3. 3
   Rub half the marinade onto both sides of the chicken breast. Set aside the remaining marinade.
4. 4
   Toss broccoli, zucchini, carrot, and bell pepper in the rest of the marinade.
5. 5
   Arrange the chicken breast and vegetables on a parchment-lined baking tray in a single layer.
6. 6
   Bake for 20-22 minutes, or until the chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
7. 7
   Slice the chicken and serve over the roasted vegetables. Garnish with fresh parsley.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 85mg (94% DV)
• Vitamin A: 6700 IU (134% DV)
• Iron: 2mg (11% DV)
• Calcium: 90mg (9% DV)
• Potassium: 1050mg (22% DV)

💡 Cooking Tips

• Marinate the chicken for at least 15 minutes if you have time for extra flavor.
• Cut all vegetables to similar sizes for even roasting.
• Double the vegetable portion if you want an even more filling plate without extra calories.
• Check chicken doneness with a thermometer for perfect juiciness.
• Handling hot pans—use oven mitts and be cautious when removing from the oven.