Lemon Herb Chicken with Roasted Vegetables
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Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and black pepper to make the marinade.
- 3
Place the chicken breasts in a Ziploc bag or a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
- 4
While the chicken is marinating, prepare the vegetables. Place the sliced bell peppers, zucchini, and red onion on a large baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper.
- 5
Once the chicken has marinated, remove it from the fridge and place it on the baking sheet with the vegetables. Discard any excess marinade.
- 6
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Remove from the oven and let the chicken rest for a few minutes before serving.
- 8
Serve the Lemon Herb Chicken alongside the roasted vegetables, and enjoy!
Description: This one-pan Lemon Herb Chicken with Roasted Vegetables is a quick and easy recipe that is packed with flavor. The chicken is marinated in a tangy lemon herb sauce and then roasted alongside a mix of colorful vegetables. It's a wholesome and satisfying dish that is perfect for a healthy weeknight dinner.
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and black pepper to make the marinade.
- Place the chicken breasts in a Ziploc bag or a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, prepare the vegetables. Place the sliced bell peppers, zucchini, and red onion on a large baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper.
- Once the chicken has marinated, remove it from the fridge and place it on the baking sheet with the vegetables. Discard any excess marinade.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Serve the Lemon Herb Chicken alongside the roasted vegetables, and enjoy!
Flavor Profile: This dish offers a burst of fresh flavors from the tangy lemon juice, aromatic herbs, and the natural sweetness of the roasted vegetables. The chicken is moist and tender, while the roasted vegetables add a satisfying crunch and earthy taste. It's a well-balanced dish that is both savory and refreshing.
| Nutritional Facts | Amount Per Serving |
|---|---|
| Calories | 290 |
| Total Fat | 11g |
| - Saturated Fat | 2g |
| Cholesterol | 84mg |
| Sodium | 420mg |
| Total Carbohydrate | 14g |
| - Dietary Fiber | 4g |
| - Total Sugars | 7g |
| Protein | 33g |
| Calcium | 40mg |
| Iron | 2mg |
| Potassium | 660mg |
Disclaimer: Nutritional facts are AI-generated and may not be guaranteed accurate.
Type-2 Diabetic Friendly Explanation: This Lemon Herb Chicken with Roasted Vegetables recipe is perfect for individuals with type 2 diabetes. The chicken is lean and provides a good source of lean protein, while the vegetables add dietary fiber and essential vitamins. The glycemic index of the ingredients in this recipe is relatively low, minimizing spikes in blood sugar levels. The portion control and nutrient density of this dish make it ideal for weight management and maintaining steady blood glucose levels. Remember to consult with your healthcare provider for any specific dietary requirements. Enjoy!
