Cooking Recipe

Servings

4

Time

Prep: 15 minutes | Cook: 35 minutes | Total: 50 minutes

4 boneless, skinless chicken breasts

-2 olive oil

• 1 lemon (zest and juice)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups baby potatoes, halved- 1 cup carrot sticks
• 1 cup zucchini, into-m moons
• Fresh parsley, chopped (for garnish)

Method

. Preheat the oven to 425°F (220°C).

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

3. Place chicken breasts in a large bowl. Pour half of the lemon-herb mixture over the chicken and toss coat. Let marinate10 minutes.

4. In a separate bowl, toss, carrots, and zucchini with the remaining lemon-herb mixture until evenly coated.

5 Arrange the vegetables on a baking sheet in a single layer. Nestle the marinated chicken on top.

6. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165 (74°C and vegetables are tender.

7. Rest the chicken for 5 minutes, then slice. Garnish with chopped parsley before serving.

Tips

For extra flavor, add a splash of white wine to the roasting before baking.

Swap vegetables based on what’s in season or your preferencebell, asparagus, or cherry work).

If prefer a crisper finish, broil for 2–3 minutes at the end of cooking.

Nutritional Note

Balanced plate lean protein from chicken, fiber-rich, and heart-healthy fats from olive oil Adjust salt to dietary needs.