NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 medium Lemon (juiced)

2 cloves Garlic

1 tablespoon Olive Oil

1 teaspoon Dried Herbs (Thyme/Rosemary)

Salt and Pepper to taste

PREPARATION

• 1

  Begin by patting the chicken breast dry. Place it in a shallow dish and marinate with lemon juice, minced garlic, dried herbs, salt, and pepper. Let sit for 10-15 minutes.

• 2

  Preheat your oven to 425°F for the roasted vegetables.

• 3

  Slice the red and yellow bell peppers into strips and cut the zucchini into rounds or half-moons. Toss them in a bowl with a drizzle of olive oil, salt, and pepper.

• 4

  Spread the vegetables out on a baking sheet and roast in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

• 5

  While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the remaining olive oil and once hot, place the marinated chicken breast in the pan.

• 6

  Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through. A meat thermometer should read 165°F at the thickest part.

• 7

  Once both the chicken and vegetables are ready, plate them together, drizzling any remaining pan juices over the chicken for extra flavor.

• 8

  Serve hot and enjoy your balanced, flavorful meal!