Lemon Herb Chicken With Roasted Vegetables Recipe

English cuisine · 285 calories

Lemon Herb Chicken with Roasted Vegetables recipe

About this recipe

Lemon Herb Chicken with Roasted Vegetables is a delicious, protein-packed dinner that’s as nutritious as it is flavorful. This English-inspired dish combines tender chicken marinated in a zesty blend of lemon juice, garlic, and herbs with vibrant roasted carrots and fresh cucumber slices. The chicken is pan-seared until golden and juicy, while the carrots are roasted to bring out their natural sweetness. With 42g of protein and 518 calories per serving, this meal is ideal for gym-goers or anyone looking for a balanced dinner. Preparing this dish is straightforward, making it perfect for weeknights or meal prep. Serve it as a comforting yet light option that satisfies cravings while supporting your health goals.

Ingredients

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

Instructions

  1. 1. Slice the chicken breasts into even-sized pieces for faster cooking.
  2. 2. In a bowl, mix lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper to prepare the marinade.
  3. 3. Coat the chicken pieces fully with the marinade, cover, and let rest for 15 minutes.
  4. 4. Preheat a large skillet over medium heat and drizzle with olive oil.
  5. 5. Place marinated chicken pieces in the skillet and cook for about 6 minutes on each side until golden brown and fully cooked.
  6. 6. While the chicken cooks, peel and slice carrots into thin sticks and toss them with olive oil, salt, and pepper.
  7. 7. Preheat the oven to 200°C and spread the carrots on a baking sheet in a single layer.
  8. 8. Roast the carrots for 15-20 minutes until tender and slightly caramelized.
  9. 9. Thinly slice the cucumber and set aside as a fresh side to complement the dish.
  10. 10. Arrange the cooked chicken, roasted carrots, and fresh cucumber slices on a plate for serving.