NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup chopped Carrots

1/2 cup sliced Red Bell Pepper

1/4 cup Creamy Roasted Red Pepper Hummus

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Place the chicken breast on a baking sheet. Drizzle with olive oil (optional) and season with your preferred herbs such as rosemary, thyme, salt, and pepper for a fragrant herb crust.

• 3

  In a separate bowl, toss the chopped broccoli, carrots, and red bell pepper with a light drizzle of olive oil, salt, and pepper.

• 4

  Arrange the vegetables on another baking sheet in a single layer to ensure crispiness.

• 5

  Roast the chicken and vegetables in the oven. Bake the chicken for about 18-20 minutes or until the internal temperature reaches 165°F, and roast the vegetables for about 15-18 minutes until they are tender and slightly crispy on the edges.

• 6

  While the chicken and vegetables are roasting, prepare or scoop out the creamy roasted red pepper hummus if making from scratch using blended chickpeas, roasted red bell pepper, garlic, lemon juice, tahini, olive oil, salt, and cumin.

• 7

  Once cooked, slice the chicken breast and serve alongside the crispy roasted vegetables. Add a generous dollop of the roasted red pepper hummus on the side or drizzle it over the vegetables.

• 8

  Enjoy your balanced, nutrient-packed meal!