Lemon Herb Baked Chicken with Roasted Broccoli and Asparagus
Tender chicken breast marinated in a vibrant lemon-herb blend and baked alongside simple roasted green vegetables for a complete low-carb meal.
Ingredients
- raw chicken breast305 g
- broccoli florets150 g
- garlic powder2 g
- onion powder2 g
- olive oil30 g
- lemon1 whole
- salt2 g
- black pepper1 g
- asparagus spears150 g
- paprika2 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Pat the chicken breast dry. In a small bowl, whisk together 15g of the olive oil, the zest and juice of the lemon, paprika, garlic powder, onion powder, salt, and black pepper. Reserve a small amount (about 5ml) of the marinade.
- 3Step 3
Place the chicken breast in a shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- 4Step 4
While the chicken marinates, trim the ends off the asparagus spears and cut the broccoli florets into bite-sized pieces.
- 5Step 5
In a medium bowl, toss the broccoli and asparagus with the remaining 15g of olive oil, salt, and black pepper.
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