Herb-Roasted Chicken Breast with Vegetables

Ingredients

• 180 g chicken breast
• 80 g zucchini, sliced
• 60 g carrot, sliced
• 40 g red onion, cut into wedges
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Parsley or thyme, to taste
• A squeeze of lemon juice (optional)

Nutrition

Instructions

1. 1

   Prepare the oven and vegetables

   Preheat the oven to 200 °C / 390 °F. Slice the zucchini and carrot, cut the onion into wedges and spread everything on a baking tray.

2. 2

   Season the vegetables

   Drizzle with half of the olive oil, season with oregano, paprika, garlic powder, salt and pepper, and toss until evenly coated. Roast for 10 minutes.

3. 3

   Prepare the chicken

   Meanwhile, pat the chicken breast dry, rub it with the remaining oil and season both sides with salt, pepper and a little paprika.

4. 4

   Roast everything together

   Take out the tray, place the chicken breast between the vegetables and roast for another 18–22 minutes, depending on thickness, until cooked through.

5. 5

   Rest and serve

   Let the chicken rest for 3–5 minutes, then slice. Serve with the vegetables, scatter over fresh herbs and add a squeeze of lemon if you like.