Oven-Baked Chicken Breast with Vegetables
Juicy chicken breast in a lemon and garlic marinade, roasted on one tray with carrots and green beans.
Chicken breast is the star of most healthy menus: plenty of protein and very little fat. The only challenge is keeping it moist. Here the meat rests in a marinade and roasts alongside the vegetables, so it stays juicy.
Why it is good for you
- Each serving has more than 40 g of protein and only 290 kcal.
- Carrots and beans add fibre, vitamins and colour.
- Minimal fat: just two tablespoons of olive oil.
Nutrition
Per serving (≈ 330 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Marinate the chicken
Pat the fillets dry. Butterfly or lightly pound the thick end so each piece is an even thickness. Rub with crushed garlic, lemon, paprika, thyme, a tablespoon of oil, salt and pepper, then leave for 20 minutes.
Prepare the vegetables
Heat the oven to 200 °C. Cut the carrots into thick rounds or batons and trim the beans. Toss them with the remaining oil, salt and pepper and spread them over a baking tray.
Roast together
Nestle the chicken among the vegetables. Roast for 20–25 minutes, until the thickest part reaches 74 °C or the juices run clear when pierced.
Rest
Take the tray out, cover the chicken loosely with foil and rest it for five minutes so the juices settle back into the meat.
Serve
Slice the chicken on the diagonal and plate it with the vegetables. Finish with a squeeze of lemon and some fresh herbs.
Cook’s tips
- 1A meat thermometer helps you take the chicken out at the right moment.
- 2Broccoli or courgette work well instead of beans.
- 3Leftover chicken is great sliced into a salad the next day.
- 4Cut your carrots into diagonal batons about 1/2-inch thick to ensure they cook through at the same rate as the chicken breasts.
Serving & storage: Plate the chicken alongside the roasted vegetables and drizzle with a fresh squeeze of lemon juice to brighten the flavors. Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently in a low-temperature oven to keep the meat from drying out.
What to serve with it
For a more filling plate, add a little bulgur or brown rice. For a light supper, a fresh green salad is plenty.
The takeaway
One tray, very little washing-up and 40 minutes: a healthy, tasty dinner for any night of the week.
