🍋 Lemon Herb Chicken with Roasted Vegetables
Description:
Light, zesty, and packed with flavor, this Lemon Herb Chicken with Roasted Vegetables is the perfect wholesome meal for lunch or dinner. Tender, juicy chicken breasts marinated with lemon, olive oil, and herbs are paired with a colorful medley of roasted vegetables. It’s simple, nutritious, and satisfying — a complete meal on one tray!
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions:
- Marinate the Chicken:
In a bowl, mix olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper. Coat the chicken breasts in this marinade. Let them marinate for at least 15–30 minutes (longer if possible for better flavor). - Prepare the Vegetables:
In another bowl, toss the zucchini, bell pepper, carrot, and red onion with olive oil, garlic powder, salt, pepper, and paprika. - Preheat the Oven:
Preheat your oven to 200°C (400°F). - Arrange on a Baking Tray:
Place the marinated chicken breasts on a baking tray. Arrange the vegetables around the chicken in a single layer. - Roast:
Bake for about 20–25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and slightly caramelized. - Rest and Serve:
Let the chicken rest for 5 minutes before slicing. Serve hot with the roasted vegetables.
Notes:
- You can pound the chicken breasts to an even thickness for faster, more even cooking.
- Feel free to swap in seasonal vegetables like broccoli, asparagus, or cherry tomatoes.
- A splash of balsamic vinegar on the vegetables before roasting adds extra depth.
Tips:
- Marinate longer (up to overnight) for even deeper lemony-herb flavor.
- Line your tray with parchment paper for easier cleanup.
- Slice vegetables uniformly so they roast evenly.
- If you like crispier veggies, broil for 2–3 minutes at the end of cooking.
Servings:
Serves 2 (generously) or 3 (lighter portions).
Nutritional Information (Per Serving, Approximate):
- Calories: ~350 kcal
- Protein: 32g
- Fat: 20g
- Carbohydrates: 14g
- Fiber: 4g
- Sodium: 500mg
- Sugar: 6g
(Values vary based on exact ingredients and size of portions.)
Benefits:
- High in lean protein – great for muscle maintenance and satiety.
- Rich in antioxidants – thanks to colorful vegetables like bell pepper and zucchini.
- Low in processed ingredients – clean and whole-food based.
- Supports weight management – with high fiber and protein balance.
Q/A Section:
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs stay juicy and flavorful. Just adjust cooking time slightly longer (about 5 extra minutes).
Q: Can I grill the chicken instead of baking?
A: Yes! Grill the marinated chicken over medium heat for 5–7 minutes per side until cooked through.
Q: How do I make it dairy-free/gluten-free?
A: The recipe is already dairy-free and gluten-free as written!
Q: Can I prepare this ahead of time?
A: Yes! Marinate the chicken and prep the veggies ahead. Store separately and roast just before serving for best texture.
Q: What can I serve with this dish?
A: It’s great on its own, but you can pair it with quinoa, brown rice, or a simple green salad.
Would you also like me to include a simple dressing or sauce option (like a lemon-garlic drizzle) that you could pour over everything before serving? 🍋✨