NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for vegetables)

1/2 medium Bell Pepper

1/2 cup chopped Broccoli

1/2 medium Zucchini

1 small Carrot

1/2 tsp Fresh Thyme

1/2 tsp Fresh Rosemary

1/4 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Pat the chicken breast dry with paper towels. Season both sides generously with salt, pepper, garlic powder, fresh thyme, and rosemary.

• 2

  Heat 1 teaspoon of olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, preheat your oven to 425°F. Chop the bell pepper, broccoli, zucchini, and carrot into bite-sized pieces.

• 4

  Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper on a baking sheet.

• 5

  Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

• 6

  Once the chicken is cooked, allow it to rest for 5 minutes before slicing.

• 7

  Plate the sliced chicken with a generous serving of roasted vegetables on the side and enjoy your perfectly balanced meal.