Healthy Dinner Recipe: Lemon Garlic Chicken with Roasted Vegetables

Looking for a delicious, nutritious dinner that fits your dietary needs? This Lemon Garlic Chicken with Roasted Vegetables is a fantastic choice! Not only is it free from soy, corn, dairy, and wheat, but it also provides a balanced meal that's packed with flavor and essential nutrients.

Why You'll Love This Recipe:

1. Nutrient-Rich Ingredients:

• Chicken Breast: A lean protein source that helps with muscle repair and keeps you feeling full.

• Broccoli: Packed with vitamins C and K, fiber, and antioxidants that support overall health.

• Bell Peppers, Zucchini, and Yellow Squash: These vegetables add a variety of vitamins, minerals, and antioxidants, plus they make the dish colorful and appealing!

2. Flavorful and Satisfying:

• The lemon and garlic marinade infuses the chicken with a bright, zesty flavor, while herbs like oregano and thyme add a delicious depth to the dish.

3. Easy to Prepare:

• This recipe is simple to make with minimal prep and cook time, perfect for a busy weeknight meal.

4. Versatile and Customizable:

• Feel free to swap in your favorite vegetables or adjust the seasoning to suit your taste.

5. Dietary-Friendly:

• Whether you have specific food sensitivities or are simply looking to eat cleaner, this meal accommodates various dietary needs without sacrificing taste.

Enjoy this wholesome meal that supports your healthy eating goals while keeping your taste buds happy. It’s a great way to incorporate more whole foods into your diet and stay on track with your wellness journey. Bon appétit!

Lemon Garlic Chicken with Roasted Vegetables

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 lemon (zest and juice)

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Salt and pepper to taste

For the Roasted Vegetables:

• 2 cups broccoli florets

• 1 red bell pepper, chopped

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1 tablespoon olive oil

• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped

Instructions:

Marinate the Chicken:

• In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper.

• Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

Prepare the Vegetables:

• Preheat your oven to 400°F (200°C).

• Place the broccoli florets, chopped red bell pepper, sliced zucchini, and sliced yellow squash on a baking sheet.

• Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

• Spread the vegetables in a single layer on the baking sheet.

Cook the Chicken:

• Heat a large skillet over medium-high heat. Add a bit of olive oil if needed.

• Remove the chicken from the marinade and discard the marinade.

• Sear the chicken breasts for about 2-3 minutes on each side, until they are golden brown.

• Transfer the seared chicken breasts to a baking dish.

Roast the Vegetables and Chicken:

• Place the baking sheet with the vegetables and the baking dish with the chicken breasts in the preheated oven.

• Roast the vegetables for about 20-25 minutes, until they are tender and slightly caramelized.

• Bake the chicken for about 15-20 minutes, until the internal temperature reaches 165°F (75°C).

Serve:

• Arrange the roasted vegetables on plates.

• Place a chicken breast on each plate alongside the vegetables.

• Garnish with freshly chopped parsley.