Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

American cuisine · 285 calories

Lemon Herb Grilled Chicken with Roasted Vegetables recipe

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables is a simple yet flavorful dish that brings together tender, juicy chicken breasts infused with citrusy and herbaceous notes, paired with a colorful medley of perfectly roasted carrots, mooli radish, and chayote squash. This British-inspired dinner is high in protein, delivering 42g per serving to support muscle recovery and repair, while the fiber-rich vegetables help aid digestion. The cooking process is straightforward, making it an excellent choice for an intermediate-level home chef. Whether you're serving it on a cozy weeknight or for a special occasion, this dish is sure to impress with its vibrant flavors and nutritional balance. Perfectly portioned for two, it offers an energizing and satisfying meal that you'll love to cook and enjoy.

Ingredients

  • - Chicken Breast Fillets
  • - Biona Capers In Olive Oil
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • - Ducros Dried Thyme
  • 50G Black Garlic Cloves, 50G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 1 Lemon - 1 Each
  • 640G Birds Eye Country Mixed Vegetables

Instructions

  1. 1. Preheat a grill pan or skillet over medium heat for cooking the chicken.
  2. 2. In a bowl, mix olive oil, lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper to make the marinade.
  3. 3. Coat the chicken breasts thoroughly with the marinade and let them sit for 10 minutes.
  4. 4. Wash and chop carrots, mooli radish, and chayote squash into bite-sized pieces.
  5. 5. Toss the chopped vegetables in olive oil, salt, and pepper and spread them evenly on a baking tray.
  6. 6. Roast the vegetables in a preheated oven at 200°C for 20-25 minutes, tossing halfway through for even cooking.
  7. 7. Place the marinated chicken on the preheated grill pan and cook for 5-7 minutes per side until fully cooked and slightly charred.
  8. 8. Remove the chicken from the grill and allow it to rest for 2-3 minutes before slicing or serving whole.
  9. 9. Check the roasted vegetables for tenderness and remove them from the oven once done.
  10. 10. Plate the grilled chicken alongside the roasted vegetables and garnish with an optional sprinkle of fresh herbs.