Story Behind the Recipe:
Growing up, my mother always found ways to create healthy, affordable meals without compromising on taste. One of her go-to dishes was this Lemon Herb Chicken with Roasted Vegetables, packed with flavor yet light on the wallet. It’s simple, nutritious, and comes together in under 30 minutes, making it perfect for busy weeknights. Now, I make it when I want a wholesome meal that’s both satisfying and heart-friendly.
Budget: Under $20 (Feeds 2-3)
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 2-3
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes
- 1 cup baby carrots
- 1 small red onion, sliced
Total Estimated Cost: ~$14.75
Instructions:
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken and let it sit for 5 minutes.
- Prepare the Vegetables: Toss zucchini, bell pepper, cherry tomatoes, carrots, and onion with a drizzle of olive oil, salt, and pepper.
- Cook the Chicken & Veggies: Heat a pan over medium heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through. Roast the vegetables on a baking sheet at 400°F (200°C) for 15 minutes or until tender.
- Serve & Enjoy: Plate the chicken with the roasted vegetables and squeeze extra lemon juice on top for a fresh finish.
Nutrition Facts (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 32g |
| Carbohydrates | 18g |
| Fat | 12g |
| Fiber | 5g |
| Sodium | 420mg |
| Cholesterol | 65mg |
