Name: Herb-Crusted Chicken with Seasonal Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 150 g chicken breast; 5 g fresh parsley; 2.5 g fresh thyme; 7.5 ml olive oil; 50 g zucchini; 50 g bell pepper; 50 g carrot

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Herb-Crusted Chicken with Seasonal Vegetables

Herb-Crusted Chicken with Seasonal Vegetables

A flavorful herb-crusted chicken served with a medley of seasonal vegetables, perfect for a healthy family meal.

Source

Ingredients:

150
g
chicken breast
5
g
fresh parsley
2.5
g
fresh thyme
7.5
ml
olive oil
50
g
zucchini
50
g
bell pepper
50
g
carrot

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Preheat the oven to 200°C.
Finely chop the parsley and thyme.
In a bowl, mix the chopped herbs with olive oil, salt, and pepper to create a herb paste.
Coat the chicken breast with the herb paste evenly.
Place the chicken on a baking tray lined with parchment paper.
Chop the zucchini, bell pepper, and carrot into bite-sized pieces.
Arrange the chopped vegetables around the chicken on the baking tray.
Drizzle a little olive oil over the vegetables and season with salt and pepper.
Bake in the preheated oven for 25 minutes or until the chicken is cooked through and the vegetables are tender.
Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

Nutrition	Per Serving 315 g	Per 100g
Energy	362.6 kcal	115 kcal
Protein	48.3 g	15.3 g
Fibre	3.5 g	1.1 g
Salt	0.2 g	0.1 g
Sugar	5.7 g	1.8 g
Carbohydrates	10.5 g	3.3 g
Fat	13.4 g	4.3 g

Environmental	Per Serving 315 g	Per 100g
CO2	10.6 kg	3.4 kg
Water	1.8 l	0.6 l

150
g
chicken breast
5
g
fresh parsley
2.5
g
fresh thyme
7.5
ml
olive oil
50
g
zucchini
50
g
bell pepper
50
g
carrot

Preheat the oven to 200°C.

Finely chop the parsley and thyme.

In a bowl, mix the chopped herbs with olive oil, salt, and pepper to create a herb paste.

Coat the chicken breast with the herb paste evenly.

Place the chicken on a baking tray lined with parchment paper.

Chop the zucchini, bell pepper, and carrot into bite-sized pieces.

Arrange the chopped vegetables around the chicken on the baking tray.

Drizzle a little olive oil over the vegetables and season with salt and pepper.

Bake in the preheated oven for 25 minutes or until the chicken is cooked through and the vegetables are tender.

Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.