Lemon Herb Chicken with Roasted Vegetables
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Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together the lemon juice, lemon zest, thyme leaves, oregano leaves, minced garlic, salt, pepper, and olive oil.
- 3
Place the chicken breasts in a shallow dish and pour the lemon herb marinade over them. Ensure each chicken breast is coated with the marinade. Let it marinate for at least 20 minutes.
- 4
Meanwhile, prepare the roasted vegetables. In a separate bowl, toss the sliced red bell pepper, yellow bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper until well coated.
- 5
Spread the seasoned vegetables evenly on the prepared baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- 6
While the vegetables are roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade, allowing any excess marinade to drip off, and place them in the skillet.
- 7
Cook the chicken for about 5-6 minutes per side until they are cooked through and nicely browned. The internal temperature should read 165°F (74°C) on a meat thermometer.
- 8
Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes.
- 9
Slice the chicken breasts into thin strips.
- 10
Serve the lemon herb chicken alongside the roasted vegetables. Season with additional salt and pepper if desired.
- 11
Enjoy your delicious and healthy Lemon Herb Chicken with Roasted Vegetables!
A flavorful and nutritious meal featuring tender lemon herb chicken served alongside colorful roasted vegetables.
Flavor Profile:
The lemon herb marinade gives the chicken a bright and refreshing flavor, complemented by the caramelized sweetness of the roasted bell peppers, zucchini, and red onion. The combination of thyme and oregano adds an earthy and aromatic touch.
Serving Size:
This recipe serves 4 people.
Nutritional Facts:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 240 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 76mg |
| Sodium | 96mg |
| Carbohydrate | 14g |
| Fiber | 4g |
| Sugars | 6g |
| Protein | 30g |
The nutritional facts are AI-generated and may vary depending on the specific ingredients used.
Type-2 Diabetic Friendly:
This recipe is type-2 diabetic friendly as it incorporates lean protein from the chicken breasts, low glycemic index vegetables like bell peppers and zucchini, and uses a minimal amount of added fats. The combination of protein and fiber from the chicken and vegetables helps slow down the digestion and absorption of carbohydrates, preventing spikes in blood sugar levels. Remember to monitor portion sizes and enjoy this dish as part of a balanced meal plan.
Enjoy your meal! Let me know if you have any other requests.
