Herbed Lemon withasted Vegetables

Servings: 4 Time: 60 minutes

• 4 boneless, skinless chicken breasts (approximately 1.5–2 pounds)
  2 tablespoons olive oil
• 1 lemon, zest and juice
• cloves garlic,
• 1 teaspoon dried oregano
• 1 dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 cups baby, halved
  -2 cups Brussels sprouts, trimmed and halved
• 1 red bell pepper, sliced
• 1 small red onion, cut into wedges
• Fresh parsley, choppedfor garnish)

Instructions

1. Preheat the to 425 (220°C). Line a large baking sheet with parchment paper.
2. In a small bowl whisk together olive, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and.
3. a large bowl, toss potatoes, Brussels sprouts, red, and red onion with two tablespoons of the-herb oil until evenly coated.
4. Spread the vegetables on the prepared baking sheet in a single layer Place chicken breasts on top beside the vegetables, depending on space.
5. Brush chicken with a of the remaining mixture Roast for 25– minutes, until the chicken reaches an internal temperature 165°F (74°C) and the vegetables are and caramelized.
6. If the chicken needs a quick finish broil on high for 2–3 minutes, watching closely prevent burning.
7. Let the dish rest minutes. Garnish with fresh parsley serve lemon wedges on the side.

Chef’s

• For extra color, add zucchini or tomatoes the mix- to thighs juicier meat and a richer sauce.
• Pair with a light green salad and a crusty baguette to the meal.

Nutrition Estimate

• Per serving: approximately 420–480 kcal, depending on portion size and exact ingredients used.
• Mac: protein 36 g, carbohydrates 28 g, fats 18 g.