Baked Lemon Herb Chicken with Roasted Vegetables

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 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. 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. 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. 5

   Arrange the vegetable mixture around the chicken breasts in the baking dish.

6. 6

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

7. 7

   Remove from the oven, garnish with fresh parsley, and serve hot.

8. 8

   This recipe is low in fat as it uses boneless, skinless chicken breasts and minimal olive oil.

9. 9

   It is low in carbs as there is no flour or starchy ingredients used.

10. 10

    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.