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Lemon Herb Roasted Chicken with Vegetables
Lemon Herb Roasted Chicken with Vegetables

Lemon Herb Roasted Chicken with Vegetables
A flavorful and nutritious roasted chicken dish with a medley of vegetables.
Lemon Herb Roasted Chicken with Vegetables

To provide a balanced meal rich in protein and essential nutrients to support muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 3
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 100
    g
     carrot
  • 150
    g
     broccoli
  • 150
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Lemon Herb Roasted Chicken with Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, juice of the lemon, minced garlic, thyme, rosemary, salt, and pepper.
  3. Place chicken breast in a baking dish and coat with the herb mixture.
  4. Chop carrots, broccoli, and potatoes into bite-sized pieces and add to the dish around the chicken.
  5. Drizzle remaining herb mixture over the vegetables.
  6. Roast in the oven for 30-35 minutes until the chicken is cooked through and vegetables are tender.
  7. Serve hot.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 40 g 5.0 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 3
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 100
    g
     carrot
  • 150
    g
     broccoli
  • 150
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, juice of the lemon, minced garlic, thyme, rosemary, salt, and pepper.

Place chicken breast in a baking dish and coat with the herb mixture.

Chop carrots, broccoli, and potatoes into bite-sized pieces and add to the dish around the chicken.

Drizzle remaining herb mixture over the vegetables.

Roast in the oven for 30-35 minutes until the chicken is cooked through and vegetables are tender.

Serve hot.

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