A flavorful Mediterranean-inspired dish featuring herb-marinated chicken served with zesty lemon rice and a medley of roasted vegetables, perfect for a family meal.

Ingredients

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 lemon (zest and juice)
• 2 garlic cloves, minced
• Salt and pepper to taste
• 300g basmati rice
• 600ml chicken broth
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, quartered
• 1 teaspoon paprika

Method

1. In a bowl, combine olive oil, oregano, thyme, lemon zest, lemon juice, minced garlic, salt, and pepper.
2. Add chicken breasts to the marinade, ensuring they are well coated. Let marinate for at least 15 min.
3. Preheat the oven to 200°C.
4. Arrange the bell pepper, zucchini, and red onion on a baking tray. Drizzle with olive oil, sprinkle with paprika, salt, and pepper. Roast for 25-30 min or until tender.
5. In a pot, bring chicken broth to a boil. Add basmati rice, reduce heat, cover, and simmer for 15 min or until the rice is cooked and liquid is absorbed.
6. While the rice is cooking, heat a grill pan over medium-high heat. Cook marinated chicken breasts for 6-7 min on each side, or until fully cooked.
7. Serve the grilled chicken over lemon rice, with roasted vegetables on the side.

What to serve with it

• Steamed broccoli
• Garlic bread
• Cucumber and carrot sticks

Equipment (optional)

• Bowl
• Baking tray
• Pot
• Grill pan
• Knife
• Chopping board

Notes

• Ensure chicken is cooked thoroughly to an internal temperature of 75°C.
• Adjust seasoning according to taste.