Description
Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a deliciously balanced and healthy meal that combines juicy lemon herb-marinated chicken, sweet roasted carrots, and savory Parmesan broccoli. This easy-to-make dish is bursting with fresh, vibrant flavors, making it perfect for a quick weeknight dinner or a wholesome meal for any occasion. It’s packed with protein, fiber, and healthy fats, offering a satisfying, nutritious option for the whole family.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Roasted Carrots:
- 4 large carrots, peeled and cut into sticks or rounds
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Parmesan Broccoli:
- 1 head of broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Marinate the chicken: In a small bowl, mix olive oil, lemon zest, lemon juice, oregano, garlic powder, thyme, salt, and pepper. Coat the chicken breasts with the marinade and let it sit for at least 15 minutes (or refrigerate for 1-2 hours for more flavor).
- Prepare the carrots: Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, garlic powder, salt, and pepper on a baking sheet. Spread them out and roast for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through.
- Cook the chicken: While the carrots are roasting, heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside to rest.
- Prepare the Parmesan broccoli: Steam or blanch the broccoli florets for 3-4 minutes until just tender. Drain well, toss with olive oil, salt, and pepper, and sprinkle with Parmesan cheese. Toss to coat.
- Serve: Plate the chicken breasts with the roasted carrots and Parmesan broccoli. Serve immediately, garnished with extra lemon wedges or fresh parsley if desired.
Notes
- For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
- Add more greens by mixing in spinach, arugula, or kale into the bowl with the broccoli.
- For a dairy-free version, omit the Parmesan cheese or use a dairy-free cheese alternative.
- Grilled chicken: For a smoky flavor, grill the chicken instead of pan-searing it.
