Light Lemon Herb Grilled Chicken with Roasted Vegetables

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon (zest and juice)
• 1 garlic clove, minced
• 1/2 medium zucchini, sliced
• 1/2 medium red bell pepper, sliced
• 1/2 small red onion, sliced
• 1/2 cup cherry tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together lemon juice, zest, olive oil, oregano, thyme, minced garlic, salt, and pepper.
2. 2
   Place chicken breast in a resealable bag or shallow dish. Pour half the marinade over the chicken, cover, and let marinate in the refrigerator for at least 15 minutes (up to 1 hour for deeper flavor).
3. 3
   Preheat oven to 200°C (400°F). Arrange zucchini, bell pepper, onion, and cherry tomatoes on a baking tray lined with parchment paper. Drizzle with remaining marinade and toss to coat evenly.
4. 4
   Roast the vegetables for 20–25 minutes, stirring halfway, until tender and slightly caramelized.
5. 5
   While vegetables roast, heat a grill pan over medium-high heat. Remove chicken from the marinade and grill for 4–5 minutes per side, or until chicken is cooked through and reaches an internal temperature of 74°C (165°F).
6. 6
   Let chicken rest for a couple of minutes, then slice.
7. 7
   Serve chicken atop roasted vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin C: 68mg (76% DV)
• Vitamin A: 1055 IU (21% DV)
• Iron: 2mg (12% DV)
• Calcium: 55mg (6% DV)
• Fiber: 5g
• Potassium: 690mg

💡 Cooking Tips

• For juicier chicken, avoid overcooking; use a meat thermometer for best results.
• Let the chicken rest before slicing to retain moisture.
• Slice vegetables uniformly to ensure even roasting.
• You can prep all veggies ahead of time for quick assembly after workouts.
• Be mindful not to overcrowd the baking tray to promote caramelization.