Herbed Lemon Chicken With Roasted Vegetables Recipe

English cuisine · 330 calories

About this recipe

Herbed Lemon Chicken with Roasted Vegetables is a delightful lunch option that's both nourishing and flavorful. The star of this dish is the tender, juicy chicken breast, marinated with fresh rosemary, thyme, garlic, and lemon juice, offering a burst of zesty and aromatic flavors. Paired with roasted carrots seasoned lightly with olive oil and black pepper, and fresh cucumber slices for a refreshing crunch, this meal strikes a perfect balance between taste and nutrition. With 30 grams of protein per serving, it's an excellent choice to energize your midday while supporting muscle health. The preparation process is straightforward, making it perfect for intermediate cooks looking to whip up something special in under an hour. Serve it warm, garnish with parsley, and enjoy a wholesome, dairy-free English meal that's both satisfying and budget-friendly.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Biona Capers In Olive Oil
  • 30G Natoora Fresh Italian Rosemary
  • - Ducros Dried Thyme
  • 100 G Jumbo Garlic 100g
  • 250 Ml Trs Lemon Juice 250Ml
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 50G Natoora Fresh Italian Flat Leaf Parsley

Instructions

  1. 1. Preheat your oven to 200°C (400°F) and grease a baking tray lightly with olive oil.
  2. 2. Rinse the chicken breasts under cold water and pat them dry with a paper towel.
  3. 3. In a small bowl, mix olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.
  4. 4. Rub the marinade generously over the chicken breasts, ensuring they are fully coated.
  5. 5. Peel and chop the carrots into evenly sized sticks; slice the cucumber into thick rounds.
  6. 6. Place the carrots on the prepared baking tray and drizzle with a little olive oil, salt, and pepper.
  7. 7. Roast the carrots in the oven for 10 minutes, then add the chicken breasts to the tray and roast for another 15 minutes.
  8. 8. Check the chicken to ensure it is cooked through (internal temperature of 75°C or no pink inside).
  9. 9. Once done, remove the tray from the oven and let the chicken rest for 5 minutes.
  10. 10. Arrange the chicken and roasted carrots on a plate, adding the fresh cucumber slices as a refreshing side.
  11. 11. Garnish with chopped parsley and a squeeze of fresh lemon juice for added zest.
  12. 12. Serve warm and enjoy your healthy, protein-packed lunch!