BiteSaavy
BiteSaavy recipe

Herbed Chicken and Roasted Veggie Bowl

Tender herb-seasoned chicken served atop a mix of roasted seasonal vegetables for a balanced, satisfying meal.

Normal 15 min prep 30 min cook Serves 4 Normal
Herbed Chicken and Roasted Veggie Bowl

Ingredients

  • chicken breasts
    500 g 1.1 lb boneless, skinless
  • carrots
    300 g 10.5 oz peeled, cut into sticks
  • broccoli florets
    200 g 7 oz
  • olive oil
    3 tbsp 3 tbsp
  • fresh rosemary
    1 tbsp 1 tbsp finely chopped
  • fresh thyme
    1 tbsp 1 tbsp finely chopped
  • garlic cloves
    3 cloves 3 cloves minced
  • salt
    1 tsp 1 tsp
  • black pepper
    1/2 tsp 1/2 tsp
  • lemon juice
    1 tbsp 1 tbsp freshly squeezed

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss carrots and broccoli with 1.5 tbsp olive oil, salt, and pepper; spread on baking sheet.
  • 3
    Roast vegetables for 20 minutes.
  • 4
    Meanwhile, season chicken with rosemary, thyme, garlic, salt, pepper, and remaining olive oil.
  • 5
    Heat a skillet over medium heat and cook chicken for 6-7 minutes per side until cooked through.
  • 6
    Let chicken rest 5 minutes, then slice.
  • 7
    Divide roasted vegetables onto plates, top with sliced chicken, and drizzle with lemon juice.

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