This Lemon Herb Chicken with Roasted Vegetables is a healthy, high-protein dinner packed with fresh flavors and colorful vegetables. Easy to make, family-friendly, and perfect for busy weeknights.
Ingredients :
Chicken
- 500 g chicken breast (1.1 lb)
- 30 ml olive oil (2 tbsp)
- Juice of 1 lemon (45 ml / 3 tbsp)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Vegetables
- 200 g zucchini (1½ cups)
- 200 g bell peppers (1½ cups)
- 150 g broccoli florets (2 cups)
- 150 g carrots, sliced (1 cup)
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Instructions :
Step 1
Preheat oven to 200°C (400°F).
Step 2
In a bowl, mix olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
Step 3
Coat the chicken breasts with the marinade.
Step 4
Arrange chicken and vegetables on a large baking sheet.
Step 5
Roast for 25–30 minutes or until the chicken reaches an internal temperature of 74°C (165°F).
Step 6
Allow the chicken to rest for 5 minutes before slicing.
Step 7
Serve with the roasted vegetables and enjoy.
Nutrition :
Per Serving (Approximate)
- Calories: 395
- Protein: 43g
- Carbohydrates: 14g
- Fat: 18g
Tips :
✅ Add asparagus or green beans for variety.
✅ Great for meal prep.
✅ Store leftovers for up to 3 days.
✅ Serve with brown rice if you want extra carbohydrates.
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