Light Lemon Herb Grilled Chicken with Roasted Veggies

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 80g broccoli florets
• 60g red bell pepper, sliced
• 60g zucchini, sliced
• 40g red onion, chopped
• Cooking spray

👨‍🍳 Instructions

1. 1
   Preheat your oven to 210°C (410°F).
2. 2
   In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
3. 3
   Place the chicken breast in a resealable bag, add half the marinade, and massage gently. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
4. 4
   Toss broccoli, bell pepper, zucchini, and red onion with the remaining marinade in a large bowl.
5. 5
   Spread the vegetables on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes, stirring halfway through until veggies are tender and slightly caramelized.
6. 6
   Heat a grill pan or stovetop grill over medium-high heat. Spray lightly with cooking spray.
7. 7
   Remove chicken from marinade and grill on each side for 4-5 minutes, or until cooked through and juices run clear.
8. 8
   Serve the grilled chicken breast atop the roasted veggies. Garnish with a sprinkle of fresh herbs if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 75mg (over 100% DV)
• Vitamin A: 1100 IU (22% DV)
• Vitamin B6: 0.9mg (53% DV)
• Iron: 2mg (12% DV)
• Calcium: 65mg (7% DV)
• Potassium: 780mg (22% DV)

💡 Cooking Tips

• For even juicier chicken, allow more marinating time (up to 2 hours).
• Don’t overcrowd the veggies on the baking sheet—spread them out to avoid steaming.
• Use a meat thermometer for perfect doneness; chicken is safe at 74°C (165°F).