Baked Lemon Herb Chicken with Roasted Vegetables

Ingredients:

• 5 boneless, skinless chicken breasts
• 2 lemons, juiced and zested
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 large zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix well.
3. Place the chicken breasts in a large baking dish and pour the lemon herb marinade over them. Make sure each breast is coated evenly.
4. In another bowl, toss the sliced zucchini, red bell pepper, yellow bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.
5. Arrange the vegetable mixture around the chicken breasts in the baking dish.
6. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven, garnish with fresh parsley, and serve hot.

This recipe provides a delicious combination of tangy lemon, aromatic herbs, and tender chicken. The roasted vegetables add color, flavor, and a variety of vitamins and minerals. It's a perfect option for a quick and easy low inflammation diet meal. Enjoy!

Low Inflammation Diet Friendliness Explanation:

• This recipe is low in fat as it uses boneless, skinless chicken breasts and minimal olive oil.
• It is low in carbs as there is no flour or starchy ingredients used.
• The dish incorporates anti-inflammatory ingredients like garlic, herbs (thyme and rosemary), and a variety of colorful vegetables such as zucchini, bell peppers, and onion.

Please let me know if you have any other preferences or if you'd like to make any alterations to the recipe!