NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (140g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 small Yellow Squash (100g)

1/2 medium Red Onion (50g)

1 tsp Olive Oil (5g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels. In a small bowl, mix the garlic powder, dried thyme, dried rosemary, salt, and pepper.

• 3

  Rub the spice mixture evenly over the chicken breast, ensuring all sides are covered.

• 4

  Chop the red bell pepper into strips, slice the zucchini and yellow squash into half-moons, and cut the red onion into wedges.

• 5

  Place all the chopped vegetables on the prepared sheet pan. Drizzle with olive oil, and season with a pinch of salt and pepper. Toss the vegetables to coat evenly.

• 6

  Nestle the seasoned chicken breast among the vegetables on the sheet pan.

• 7

  Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.

• 8

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