NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Red Onion

2 tsp Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Honey

1 Garlic Clove

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, whisk together balsamic vinegar, honey, minced garlic, dried thyme, dried rosemary, and a pinch of salt and pepper.

• 3

  Pat the chicken breast dry and season with salt and pepper on both sides.

• 4

  Heat half of the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden brown.

• 5

  While the chicken sears, chop the red bell pepper into strips, slice the zucchini, and cut the red onion into wedges.

• 6

  Toss the vegetables in a bowl with the remaining olive oil, a little salt, and pepper.

• 7

  Once the chicken is seared, drizzle the balsamic glaze over it and add the vegetables around the chicken in the skillet.

• 8

  Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Remove from oven and let the chicken rest for a few minutes before serving with the roasted vegetables.