NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small bowl, combine dried thyme, dried rosemary, garlic powder, salt, and pepper.

• 3

  Pat the chicken breast dry and rub the herb mixture evenly over the surface.

• 4

  Heat a non-stick skillet over medium-high heat and add the olive oil.

• 5

  Sear the chicken breast for 2-3 minutes on each side until a golden crust forms.

• 6

  While the chicken is searing, chop the zucchini, red bell pepper, and broccoli into bite-sized pieces.

• 7

  Toss the vegetables lightly with a pinch of salt, pepper, and a drizzle of olive oil if desired.

• 8

  Transfer the vegetables to a baking sheet and roast in the preheated oven for about 15-20 minutes, until tender and slightly charred.

• 9

  Once the chicken is seared, lower the heat if necessary and cover the pan with a lid to allow the chicken to cook through for an additional 5-7 minutes, or until the internal temperature reaches 165°F.

• 10

  Plate the chicken alongside the roasted vegetables and serve immediately.