Light Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 1 skinless, boneless chicken breast (120g)
• 1 tablespoon olive oil
• 1 lemon (zest and juice)
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 80g broccoli florets
• 1 small carrot, sliced (60g)
• 1/2 small red bell pepper, sliced (40g)
• 80g zucchini, sliced
• Cooking spray

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and lightly spray with cooking spray.
2. 2
   In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, thyme, parsley, black pepper, and salt.
3. 3
   Brush half of the lemon herb mixture over the chicken breast. Place chicken on one side of the baking tray.
4. 4
   Toss broccoli, carrot, red bell pepper, and zucchini in the remaining lemon herb mixture, ensuring all vegetables are evenly coated.
5. 5
   Arrange the vegetables on the other half of the baking tray.
6. 6
   Bake for 22-25 minutes, or until the chicken is cooked through (internal temperature 74°C/165°F) and vegetables are tender.
7. 7
   Let the chicken rest for 3 minutes before slicing. Serve warm with the roasted vegetables.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 117mg (130% DV)
• Vitamin A: 3660 IU (73% DV)
• Iron: 2mg (11% DV)
• Calcium: 82mg (8% DV)
• Potassium: 950mg (27% DV)

💡 Cooking Tips

• Cut vegetables into similar sizes for even roasting.
• Resting the chicken before slicing keeps it juicy.
• Line your tray for easy cleanup and caramelized veggies.
• For extra flavor, marinate the chicken for up to 4 hours in the lemon herb mix (optional but not required).