Punjabi Murg Tikka, Murg Malai Tikka, Butter Chicken(H), Butter Tandoori Roti(2)
:
**For Lemon Herb Chicken:**
500 grams boneless, skinless chicken breasts
30 gramss olive oil
30 gramss fresh lemon juice
15 grams chopped fresh herbs (such as rosemary, thyme, or oregano)
6 grams garlic powder
Salt and black pepper to taste
**For Roasted Vegetables:**
500 grams mixed vegetables (carrots, bell peppers, zucchini, cherry tomatoes, etc.)
15 grams olive oil
6 grams dried mixed herbs (thyme, rosemary, oregano)
Salt and black pepper to taste
**For Garnish:**
Fresh parsley, chopped
Lemon wedges
Instructions:
**Marinate and Grill Chicken:**
1. In a bowl, combine olive oil, fresh lemon juice, chopped herbs, garlic powder, salt, and black pepper.
2. Add chicken breasts to the marinade, ensuring they are well-coated. Marinate for at least 30 minutes.
3. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side or until fully cooked.
**Roast Vegetables:**
1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the mixed vegetables with olive oil, dried herbs, salt, and black pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast in the preheated oven for about 2025 minutes or until the vegetables are tender and slightly caramelized.
**Assemble the Chicken Sensation Meal:**
1. Place the grilled lemon herb chicken on a serving plate.
2. Arrange the roasted vegetables around the chicken.
3. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Note:
Feel free to customize the herbs and spices in both the chicken marinade and roasted vegetables according to your taste.
This Grilled Lemon Herb Chicken with Roasted Vegetables can be a sensational and healthy meal. Adjust it based on your preferences and enjoy!
