Name: Mediterranean Brined Chicken Breasts with Roasted Lemon-Garlic Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 200g each); 2 cups water; 2 tbsp kosher salt; 1 lemon, zested and juiced (zest and juice separated); 2 tbsp extra-virgin olive oil, divided; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp freshly ground black pepper; 2 garlic cloves, minced; 1 small zucchini, sliced into half-moons; 1 red bell pepper, sliced into strips; 1/2 red onion, sliced into wedges; 1/2 cup cherry tomatoes, halved; 1 tbsp chopped fresh parsley (optional, for garnish)

Mediterranean Brined Chicken Breasts with Roasted Lemon-Garlic Vegetables

VanillaMelon1183

This Mediterranean-inspired chicken dinner brings together the juicy tenderness of brined chicken breasts and a vibrant medley of roasted vegetables. The quick brine ensures every bite stays moist and flavorful, while a bright lemon-garlic marinade delivers an aromatic punch. Roasting the vegetables alongside the chicken lets their flavors mingle and caramelize, creating a colorful, high-protein meal that feels restaurant-worthy but is easy to pull off on a weeknight. A final drizzle of lemon juice and a touch of fresh parsley bring freshness and visual appeal.

Ingredients

Instructions

In a medium bowl, dissolve 2 tbsp kosher salt in 2 cups water to create a brine. Add the chicken breasts and refrigerate for 20-30 minutes.
Preheat oven to 220°C (425°F).
In a large bowl, mix lemon zest, half the lemon juice, 1 tbsp olive oil, smoked paprika, oregano, black pepper, and minced garlic to create a marinade.
Remove chicken from brine, pat dry with paper towels, and rub all over with the marinade. Set aside while prepping vegetables.
Toss zucchini, red bell pepper, red onion, and cherry tomatoes with remaining 1 tbsp olive oil and a pinch of salt and pepper. Spread vegetables on a parchment-lined baking sheet.
Nestle the marinated chicken breasts among the vegetables. Roast for 18-22 minutes, flipping chicken halfway through, until chicken reaches 74°C (165°F) internal temperature and vegetables are tender and caramelized.
Rest chicken for 5 minutes. Slice and serve atop roasted vegetables, drizzling with remaining lemon juice and sprinkling with chopped parsley if desired.