NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~120g)

1 medium Yellow Bell Pepper (~120g)

1 medium Zucchini (~124g)

1 small Red Onion (~70g)

0.5 cup Cherry Tomatoes (~75g, halved)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme, chopped)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

• 2

  Place the chicken breast in the center of the sheet pan. Drizzle with a little olive oil and season generously with salt, pepper, and a portion of the chopped herbs.

• 3

  Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and roughly chop the red onion. Add these vegetables to the sheet pan around the chicken.

• 4

  Add cherry tomatoes (halved) to the pan, then drizzle the remaining olive oil and sprinkle the rest of the herbs over the vegetables. Season with salt and pepper.

• 5

  Toss the vegetables gently to coat them evenly in oil and herbs.

• 6

  Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight char edges.

• 7

  Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve alongside the roasted rainbow vegetables.