Grilled Lemon-Herb Chicken with Roasted Rainbow Vegetables & Garlic Mashed Potatoes

Ingredients:

• 1 boneless, skinless chicken breast
• 1 lemon (zest and juice)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 cup carrots (sliced)
• 1 cup bell peppers (mixed colors, sliced)
• 1 cup zucchini (sliced)
• 1 small red onion (sliced)
• 2 medium potatoes (peeled and diced)
• 2 tbsp butter
• 1/4 cup milk
• 2 tbsp balsamic glaze

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine 1 tbsp olive oil, lemon zest, half the lemon juice, oregano, thyme, half the garlic, salt, and pepper.
   • Coat the chicken breast in the marinade; let sit for 15–30 minutes.
2. Prepare the Vegetables:
   • Toss carrots, bell peppers, zucchini, and red onion with 1 tbsp olive oil, salt, and pepper.
   • Spread on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, stirring halfway.
3. Make Garlic Mashed Potatoes:
   • Boil potatoes in salted water until tender.
   • Drain, then mash with butter, milk, and remaining garlic. Season with salt and pepper.
4. Grill the Chicken:
   • Grill the marinated chicken breast over medium-high heat until cooked through (about 6–7 minutes per side).
   • Squeeze extra lemon juice on top before slicing.
5. Assemble:
   • Arrange grilled chicken slices with a mound of garlic mashed potatoes and a colourful mix of roasted vegetables.
   • Drizzle balsamic glaze over the dish for a final touch.

Enjoy your colourful, flavourful meal!