Mediterranean Lemon Herb Chicken with Roasted Vegetables & Pomegranate Gremolata
A beautifully roasted lemon-herb chicken served with colorful Mediterranean vegetables, all topped with a fresh pomegranate-parsley gremolata. This dish is vibrant, aromatic, and full of nutrients — perfect for a festive Christmas dinner that won’t feel heavy.
⏱ Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
🥒 Ingredients
For the Lemon Herb Chicken
4 boneless skinless chicken breasts (or thighs if preferred)
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp lemon zest
3 cloves garlic, minced
1 tsp oregano
1 tsp thyme
½ tsp salt
¼ tsp black pepper
For the Roasted Vegetables
1 cup zucchini, sliced
1 cup carrots, sliced
1 cup cherry tomatoes
1 cup broccoli florets
1 tbsp olive oil
Salt & pepper to taste
For the Pomegranate Gremolata
½ cup pomegranate seeds
¼ cup fresh parsley, chopped
1 clove garlic, very finely minced
1 tsp lemon zest
1 tsp olive oil
🍽 Instructions
1. Marinate the Chicken
Mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
Rub over chicken and marinate for at least 15 minutes.
2. Roast the Vegetables
Preheat oven to 425°F (220°C).
Spread vegetables on a tray, drizzle with olive oil, salt, and pepper.
Roast 15–20 minutes until lightly golden.
3. Cook the Chicken
Pan-sear chicken in a non-stick pan over medium heat:
5–6 minutes per side until fully cooked, golden, and juicy.
OR bake at 400°F (200°C) for 18–20 minutes.
4. Make the Pomegranate Gremolata
Mix pomegranate seeds, parsley, garlic, lemon zest, and olive oil.
5. Assemble
Plate roasted vegetables, top with chicken, and spoon pomegranate gremolata on top for a festive finish.
💡 Tips
Use chicken breast for lowest calories.
Increase vegetables for more volume and fewer calories.
Avoid heavy sauces — this lemon herb marinade keeps it bright and fresh.
Add chickpeas if you want extra protein without heaviness.
🧮 Nutritional Information
Calories ~320 kcal
Protein 38 g
Fat 12 g
Carbs 15 g
Sodium Moderate