Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

British cuisine · 319 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables offers a wholesome and delicious lunch experience. Succulent chicken breasts are marinated in a zesty blend of lemon, thyme, garlic, and olive oil, then grilled to perfection for a tender and flavorful bite. Complemented by a colorful array of roasted seasonal vegetables, including carrots, parsnips, and broccoli, this dish balances protein, fiber, and essential nutrients beautifully. Easy to prepare, it's ideal for a satisfying weekday lunch or a low-fuss weekend meal. With its vibrant flavors and nourishing ingredients, this recipe is perfect for those seeking a meal that is both hearty and healthy.

Ingredients

  • 525G Packington Free Range Skinless Chicken Breast Fillets
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
  • 100 G Jumbo Garlic 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • 100 G Natco Paprika Powder

Instructions

  1. 1. Preheat the oven to 200°C (392°F) for roasting the vegetables.
  2. 2. In a small bowl, mix olive oil, lemon juice, thyme leaves, minced garlic, salt, and black pepper to create a marinade.
  3. 3. Coat the chicken breasts with the marinade and let them rest for 10 minutes to absorb the flavors.
  4. 4. Peel and chop carrots and parsnips into bite-sized pieces, and arrange them on a baking tray with broccoli florets.
  5. 5. Drizzle olive oil over the vegetables and sprinkle with paprika, tossing to coat evenly.
  6. 6. Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through for even cooking.
  7. 7. Heat a grill pan over medium heat and lightly grease it with olive oil.
  8. 8. Place the marinated chicken breasts on the grill pan and cook for 5-7 minutes per side, ensuring they are cooked through without drying out.
  9. 9. Check the chicken's internal temperature to ensure it has reached 75°C (165°F) for safe consumption.
  10. 10. Remove the roasted vegetables from the oven when they are tender and slightly caramelized.
  11. 11. Plate the grilled chicken alongside the roasted vegetables, garnishing with a sprig of thyme or a wedge of lemon for presentation.