Juicy, zesty chicken paired with golden, herb-roasted veggies — this wholesome dish is fresh, filling, and bursting with bright flavors. Perfect for a nourishing dinner that feels both light and comforting!
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Ingredients
For the Chicken:
• 2 chicken breasts
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp lemon juice
• Salt and black pepper, to taste
For the Roasted Veggies:
• 1½ cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup broccoli florets
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp dried rosemary
• ½ tsp dried oregano
• Salt and pepper, to taste
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Instructions
1️⃣ Marinate the Chicken:
In a bowl, combine olive oil, garlic, mustard, thyme, lemon juice, salt, and pepper. Add chicken breasts and coat well. Let marinate while prepping veggies.
2️⃣ Roast the Veggies:
Toss potatoes, carrots, and broccoli with olive oil, garlic powder, rosemary, oregano, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, or until golden and crisp.
3️⃣ Cook the Chicken:
Grill or pan-sear the marinated chicken for 5–6 minutes per side, until charred and fully cooked. Let rest before slicing.
4️⃣ Serve:
Plate the roasted veggies, top with sliced lemon herb chicken, and enjoy warm!
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Quick Info
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: ~520 per serving
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Tips & Variations
• Add a spoonful of honey to the marinade for a sweet twist.
• Swap broccoli for zucchini, bell peppers, or green beans.
• Serve with a dollop of Greek yogurt or extra lemon wedges for brightness.
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