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Lemon Herb Chicken with Roasted Vegetables
Lemon Herb Chicken with Roasted Vegetables

Lemon Herb Chicken with Roasted Vegetables
A flavorful and nutritious dinner featuring lemon herb chicken paired with a variety of roasted vegetables.
Lemon Herb Chicken with Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 150
    g
     potato
Preparation Time: 45 minutes
Lemon Herb Chicken with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, juice of the lemon, minced garlic, oregano, thyme, salt, and pepper.
  3. Marinate the chicken breast in the mixture for at least 15 minutes.
  4. Chop the carrot, zucchini, red bell pepper, and potato into bite-sized pieces.
  5. Place the vegetables on a baking sheet and drizzle with a little olive oil, salt, and pepper.
  6. Place the marinated chicken breast on the baking sheet with the vegetables.
  7. Roast in the oven for about 25-30 minutes or until the chicken is cooked through and vegetables are tender.
  8. Serve hot.
Nutrition Per Serving 700 g Per 100g
Energy 700 kcal 100 kcal
Protein 50 g 7.1 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 60 g 8.6 g
Fat 30 g 4.3 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 150
    g
     potato
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, juice of the lemon, minced garlic, oregano, thyme, salt, and pepper.

Marinate the chicken breast in the mixture for at least 15 minutes.

Chop the carrot, zucchini, red bell pepper, and potato into bite-sized pieces.

Place the vegetables on a baking sheet and drizzle with a little olive oil, salt, and pepper.

Place the marinated chicken breast on the baking sheet with the vegetables.

Roast in the oven for about 25-30 minutes or until the chicken is cooked through and vegetables are tender.

Serve hot.

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