Garlic Herb Chicken with Roasted Veggies & Chopped Cucumber Salad
A clean, flavorful Mediterranean-style dinner that’s easy, nourishing, and non-spicy. Juicy garlic-herb chicken is paired with caramelized roasted vegetables and a cool, crunchy cucumber salad—perfect for weeknights or healthy meal prep.
Prep: 15 minutes
Cook: 40 minutes
Total: ~55 minutes
Serves 3–4
Ingredients
Garlic Herb Chickens
600 g chicken thighs or breasts
3 tablespoons olive oil
4 cloves garlic, minced
Juice of ½ lemon
1 teaspoon dried oregano
½ teaspoon dried thyme or rosemary
Salt & black pepper to taste
Roasted Veggies
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 small red onion, wedges
2 tablespoons olive oil
Salt & black pepper
Chopped Cucumber Salad
2 cups cucumber, chopped
1 cup cherry tomatoes, chopped
1 tablespoon olive oil
1 tablespoon lemon juice or vinegar
Pinch of salt
Fresh parsley or dill
Instructions
1️⃣ Marinate the Chicken
Mix olive oil, garlic, lemon juice, herbs, salt, and pepper.
Coat chicken well and marinate 20–30 minutes (or up to overnight).
2️⃣ Roast Chicken & Veggies
Preheat oven to 200°C (400°F).
Toss vegetables with olive oil, salt, and pepper.
Arrange chicken and veggies on a lined tray.
Roast 35–40 minutes, flipping veggies once, until chicken is golden and cooked through.
3️⃣ Make the Cucumber Salad
Combine cucumber, tomatoes, olive oil, lemon juice, salt, and herbs.
Toss gently and chill until serving.
4️⃣ Serve
Plate garlic herb chicken with roasted veggies.
Add a refreshing scoop of cucumber salad on the side.
Finish with extra lemon if desired.
Tips
Thighs stay juicier; breasts work if not overcooked.
Roast veggies in a single layer for best caramelization.
Add feta to the salad for a Greek touch (optional).
Nutritional Information
Calories: 480 kcal
Protein: 38 g
Carbohydrates: 22 g
Fat: 26 g
Fiber: 6 g