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Garlic Herb Chicken with Roasted Veg & Fresh Garden Salad Recipe

Garlic Herb Chicken with Roasted Veg & Fresh Garden Salad Recipe
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★★★★★

4.9 from 26 reviews

A wholesome and flavorful Garlic Herb Chicken served with perfectly roasted vegetables and a vibrant fresh garden salad dressed in a tangy lemon Dijon dressing. This balanced meal is packed with protein, fiber, and fresh produce, making it perfect for a healthy dinner option.

Ingredients

Scale

For the Garlic Herb Chicken

  • 2 boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice

For the Roasted Vegetables

  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

For the Fresh Garden Salad

  • 2 cups mixed greens
  • 1/2 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced

For the Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, black pepper, and lemon juice. Add the chicken breasts and coat well. Allow the chicken to marinate for at least 30 minutes to infuse flavors.
  2. Prepare and Roast the Vegetables: Preheat the oven to 200°C (400°F). Toss the sliced zucchini, red and yellow bell peppers, and broccoli florets with olive oil, garlic powder, salt, and black pepper. Spread the vegetables evenly on a baking tray and roast them in the oven for 20–25 minutes until they are tender and slightly caramelized.
  3. Cook the Chicken: Grill or pan-cook the marinated chicken breasts over medium heat for about 5–6 minutes per side, ensuring they are fully cooked inside. Once cooked, let the chicken rest for a few minutes before slicing to retain juiciness.
  4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create a smooth, tangy dressing for the salad.
  5. Assemble the Salad: Combine mixed greens, cucumber slices, cherry tomatoes, and thinly sliced red onion in a serving bowl. Drizzle with the prepared lemon Dijon dressing and toss gently to coat evenly.
  6. Serve: Plate the sliced garlic herb chicken alongside the roasted vegetables and fresh garden salad for a nutritious, balanced meal.

Notes

  • For extra flavor, marinate the chicken overnight in the refrigerator.
  • You can substitute fresh herbs for dried if available, doubling the quantity.
  • Adjust the seasoning on the vegetables according to taste.
  • Use gluten-free Dijon mustard to keep the recipe gluten-free.
  • Leftovers can be refrigerated for up to 3 days and are great for meals prep.

Nutrition

Keywords: garlic herb chicken, roasted vegetables, fresh garden salad, healthy dinner, lemon Dijon dressing

Find it online: https://maicook.com/garlic-herb-chicken-with-roasted-veg-and-fresh-garden-salad-recipe/