Lemon-Herb Chicken with Roasted Vegetables

Name: Lemon-Herb Chicken with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (boneless, skinless); 1 tablespoon olive oil; 2 lemons (zested and juiced); 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 head broccoli (small, cut into florets); 1 zucchini (large, chopped into 1-inch pieces); 1 red bell pepper (cored, seeded, and sliced); 0.5 red onion (small, thinly sliced); 0.25 cup fresh parsley (chopped)

Tender chicken breasts marinated in lemon and herbs, roasted to perfection alongside a colorful medley of non-starchy vegetables for a healthy, satisfying, low-carb meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $6.59/serving

Dietary

Halal
Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Paleo
High-Protein
Whole30

Ingredients

1 pound chicken breast (boneless, skinless)
1 tablespoon olive oil
2 lemons (zested and juiced)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 head broccoli (small, cut into florets)
1 zucchini (large, chopped into 1-inch pieces)
1 red bell pepper (cored, seeded, and sliced)
0.5 red onion (small, thinly sliced)
0.25 cup fresh parsley (chopped)

Instructions

Preheat oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Place the chicken breasts in a shallow dish and pour half of the lemon-herb marinade over them. Turn to coat and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
In a large bowl, combine the broccoli florets, chopped zucchini, red bell pepper slices, and red onion slices. Drizzle with the remaining marinade and toss to coat evenly. Sprinkle with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Arrange the marinated chicken on one side of a large baking sheet and the seasoned vegetables on the other side. Ensure vegetables are in a single layer for even roasting.
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender-crisp and slightly caramelized. If chicken finishes earlier, remove it and continue roasting vegetables.
Serve immediately, garnished with fresh chopped parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

Calories: 481
Protein: 59.8 g
Carbohydrates: 18.2 g
Fat: 19.3 g
Fiber: 7.4 g
Sodium: 1395 mg
Saturated Fat: 3.7 g
Sugar: 8 g
Cholesterol: 164 mg