Light Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 tsp extra virgin olive oil
• 1/2 lemon, juiced and zested
• 1 clove garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 80g broccoli florets
• 60g red bell pepper, sliced
• 50g zucchini, sliced
• 40g red onion, sliced
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (390°F).
2. 2
   In a small bowl, mix olive oil, lemon juice and zest, garlic, thyme, oregano, pepper, and salt.
3. 3
   Marinate chicken breast with half the marinade for 10 minutes.
4. 4
   Toss broccoli, red bell pepper, zucchini, and red onion with the remaining marinade.
5. 5
   Arrange vegetables on a baking tray lined with parchment paper. Place marinated chicken on top.
6. 6
   Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
7. 7
   Let chicken rest for 2 minutes, then slice and serve with roasted veggies. Garnish with fresh parsley.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 90mg (100% DV)
• Vitamin A: 60mcg (7% DV)
• Calcium: 60mg (5% DV)
• Iron: 1.3mg (7% DV)
• Potassium: 800mg (17% DV)
• Sodium: 330mg

💡 Cooking Tips

• Marinate the chicken ahead (up to 2 hours) for extra flavor.
• Cut vegetables evenly for even roasting.
• Let the chicken rest before slicing to keep it juicy.
• Check chicken doneness with a thermometer (internal temp 75°C/165°F).