Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 6 cloves of garlic, minced
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Roasted Vegetables:
- 1 medium-sized cauliflower, cut into florets
- 1 bunch of asparagus, trimmed
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine minced garlic, lemon zest, lemon juice, olive oil, dried thyme, dried rosemary, salt, and pepper. Place the chicken breasts in a zip-top bag or shallow dish and pour half of the marinade over them, ensuring they are well-coated. Reserve the other half for later. Marinate the chicken in the refrigerator for at least 30 minutes (you can leave it longer for more flavor).
3. In a large mixing bowl, toss cauliflower florets, asparagus, and sliced red bell pepper with olive oil, salt, and pepper.
4. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized. Stir them halfway through cooking.
5. Heat a skillet over medium-high heat. Remove the chicken from the marinade and sear each side for 2-3 minutes until golden brown. Transfer the skillet to the oven and bake for an additional 15-20 minutes or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
6. Plate the roasted vegetables and top them with the cooked chicken breasts. Drizzle the remaining marinade over the chicken before serving.
7. Garnish with fresh herbs, such as parsley or chives, for an extra burst of flavor.
This gourmet garlic lemon herb chicken with roasted vegetables is not only low carb, grain-free, and dairy-free but also packed with vibrant flavors that will satisfy your taste buds. Enjoy!
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