Recipe: Herbed Lemon Chicken with Roasted Vegetables

Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts
  -2 tablespoons olive
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 paprika
• and pepper to
  2 cups potatoes, halved
• 1 cup carrots, sliced
• 1 cup sprouts, trimmed and halved
  Optional: fresh parsley for

Instructions

1. Preheat oven to 425°F220°C). a baking sheet with parchment.
   . In a small bowl combine olive oil lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
2. Toss chicken breasts in half of marinade. Let stand 10 minutes4. In large bowl, toss potatoes, carrots, and Brussels sprouts with the remaining marinade.
3. Spread the vegetables on the baking sheet in a single layer. Nestle the marinated chicken on top.
   . Roast 25–30 minutes, or until the chicken reaches an internal of 165°F (74°C) and the vegetables are tender.
   7 If, broil for 2– minutes to brown chicken edges. Let rest 5 minutes.
4. Garnish with chopped parsley and.

Variations

• Swap chicken for boneless salmon fil; adjust cooking to 12–15 minutes.
• Add bell peppers or zucchini to the vegetable mix for variety.
• Use fresh juice for a brighter citrus note.

Quick Tips

For extra flavor, marinate the chicken for to 2.

• Cut vegetables into uniform sizes even roasting.
• Serve with a light green salad or quinoa for a complete meal.

Nutrition Snapshot (per serving)

• Estimated calories: –380
  Protein: 28 g
• Carbo:22 g
• Fat: g
• Fiber: 4