Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli

Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli

Serves: 4
Diet: Mediterranean, Gluten-Free
Meal Type: Dinner / Lunch

For the Lemon Herb Chicken:

• 4 boneless skinless chicken breasts (about 6 oz each)
• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt & pepper to taste

For the Roasted Carrots:

• 4 large carrots, peeled and sliced into sticks
• 1 tbsp olive oil
• Salt & pepper
• Optional: sprinkle of cumin or smoked paprika

For the Parmesan Broccoli:

• 2 cups broccoli florets
• 1 tbsp olive oil
• ¼ cup grated Parmesan cheese
• Garlic powder (optional)
• Salt & pepper

Instructions:

1. Marinate Chicken:
   In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add chicken and coat well. Marinate for 20–30 minutes.
2. Roast Vegetables:
   Preheat oven to 400°F (200°C). Toss carrots and broccoli separately with olive oil, salt, and pepper.
   • Roast carrots for ~25–30 minutes.
   • Roast broccoli for ~20 minutes, then sprinkle Parmesan in the last 5 minutes.
3. Cook Chicken:
   Grill, bake, or pan-sear the marinated chicken until fully cooked (internal temp: 165°F / 74°C), about 6–7 minutes per side.
4. Serve:
   Plate each serving with 1 chicken breast, a portion of carrots, and broccoli. Garnish with fresh herbs if desired .

Nutrition Info (Per Serving):

(Approximate values)

• Calories: 420 kcal
• Protein: 40g
• Fat: 22g (mostly healthy fats from olive oil)
• Carbs: 14g (from veggies)
• Fiber: 5g
• Sugar: 6g (natural from carrots)
• Sodium: ~350mg

High in protein
Rich in fiber & antioxidants
Mediterranean diet–approved