Herb Chicken Breast with Roasted Vegetables

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This light oven dish combines seared chicken breast with plenty of vegetables and fresh herbs. Lemon adds freshness, while thyme and rosemary bring an aromatic note.

The vegetables and chicken breast finish cooking together on the tray. Serve with rice or fresh bread if you like.

Herb Chicken Breast with Roasted Vegetables

Chicken breast on courgettes, cherry tomatoes and lemon slices with thyme and rosemary, baked in the oven.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • 4 courgette 2 yellow and 2 green, cut into sticks
  • 400 g tomatoes cherry tomatoes, ideally on the vine
  • 3 lemons organic, 2 sliced, 1 juiced
  • 5–6 sprigs thyme fresh, keep a little back for garnish
  • 2 sprigs rosemary fresh, needles finely chopped
  • 800 g chicken breast fillets 4 fillets of approx. 200 g each
  • 35 ml olive oil 30 ml for searing, 5 ml for the baking tray
  • salt to taste
  • pepper freshly ground

Equipment

  • 1 frying pan
  • 1 baking tray large

Instructions
 

  1. Preheat the oven to 200 °C (conventional, top and bottom heat) or 180 °C (fan). Wash the courgettes and cut them into even sticks. Wash the cherry tomatoes.
  2. Wash two lemons in hot water and slice them. Halve and juice the third lemon.
  3. Wash the thyme and rosemary, shake dry and chop finely; set aside a little thyme for garnish.
  4. Pat the chicken breast fillets dry. Heat 30 ml olive oil in a pan and sear the fillets over a high heat for about 2 minutes on each side. Season with salt and pepper and remove.
  5. Lightly oil a large baking tray with the remaining oil. Spread the courgettes, tomatoes and lemon slices on it and place the fillets on top of the vegetables.
  6. Drizzle with the lemon juice and sprinkle over the herbs. Bake for about 20 minutes until the meat is cooked through and the vegetables are tender.
  7. Arrange on plates and garnish with the remaining thyme. Serve with rice if you like.

Notes

The nutritional values are rough estimates, without a side dish, calculated with the oil for the pan and the tray.

Nutrition

PER SERVING
Calories 310 kcal
Protein 51.0 g
Carbohydrates 7.0 g
Fat 9.0 g
of which sugars 5.0 g
Saturated fat 1.8 g
Fibre 3.0 g
Salt 0.70 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • Contains histamine liberators
  • Gluten-free
  • Lactose-free
  • FODMAP: moderate
  • Anti-inflammatory ingredients

Also contains: nightshades

Critical with histamine intolerance: tomatoes, lemons

In small amounts (moderate histamine): pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

Cooking time: The baking time depends on how thick the fillets are. A core temperature of at least 74 °C reliably shows that the meat is cooked through.

Tomatoes: If you don’t tolerate tomatoes well, you can replace some of them with extra courgette.

Lemon: Adjust the amount of lemon juice to the size and acidity of the fruit.

Individual tolerance: With histamine intolerance, check tomatoes and lemons individually.

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