Lemon Herb Chicken with Roasted Veggies

Ingredients

2 large skinless chicken breasts 400g total)

1 tbsp olive oil (or avocado oil)

Juice and zest of 1 lemon

2 cloves garlic, minced

1 tsp dried oregano

1 tsp thyme (fresh or dried)

Salt and pepper

1 cup broccoli

1 red capsicum sliced

1 small red onion, cut into wedges

1 small zucchini, sliced

Instructions

1. Preheat oven to 200°C. Line a baking tray with baking paper.

2. In a small bowl, mix olive oil, lemon juice, zest, garlic, oregano, thyme, salt and pepper.

3. Place chicken breasts in a shallow dish or zip-lock bag and pour over half the marinade. Let it sit for 15–30 minutes (or longer if you can).

4. Toss the veggies with the remaining marinade and spread them on the tray.

5. Add the chicken to the tray and roast for 20–25 minutes, or until the chicken is cooked through and juices run clear.

6. Slice the chicken and serve it over the roasted veggies. Garnish with a bit of fresh parsley or extra lemon zest.

Healthy Tip:

Make extra chicken to use in wraps or salads for lunch the next day — healthy eating is easier when it’s convenient!