Light Lemon Herb Chicken with Steamed Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 lemon (juice & zest)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 80g broccoli florets
• 60g carrot, sliced
• 50g sugar snap peas
• 1 clove garlic, minced
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, lemon juice, lemon zest, oregano, thyme, pepper, salt, and minced garlic.
2. 2
   Add chicken breast to the bowl and toss to coat. Let marinate for 10 minutes.
3. 3
   Heat a nonstick skillet over medium heat. Cook chicken breast for 5-6 minutes per side, or until golden and cooked through.
4. 4
   While the chicken cooks, steam broccoli, carrot, and sugar snap peas in a steamer basket for about 5 minutes until tender-crisp.
5. 5
   Once chicken is done, let it rest for 2 minutes, then slice.
6. 6
   Arrange the chicken and steamed vegetables on a plate. Sprinkle with fresh parsley if desired and serve immediately.

📊 Nutritional Information

• Vitamin C: 60% daily value
• Vitamin A: 85% daily value
• Iron: 12% daily value
• Calcium: 8% daily value
• Dietary fiber: 5g
• Potassium: 850mg

💡 Cooking Tips

• For juicier chicken, avoid overcooking; use a thermometer to check for 75°C (165°F) internal temperature.
• Slice veggies evenly for consistent steaming results.
• Marinating the chicken longer (up to 1 hour) can intensify the flavor.
• If you don’t have a steamer, place a metal sieve over a pot of boiling water and cover with a lid.