NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 cup Cauliflower

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F (220°C).

• 2

  Trim and cut the zucchini into rounds and break the cauliflower into small florets. Place them on a baking sheet.

• 3

  Drizzle olive oil, sprinkle salt, pepper, and mixed herbs over the vegetables. Toss gently to coat evenly.

• 4

  Roast the vegetables in the preheated oven for about 20-25 minutes, until they are tender and slightly crispy at the edges.

• 5

  While the vegetables roast, season the chicken breast with salt, pepper, garlic (minced from the 2 cloves), lemon juice, and a pinch of mixed herbs.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 5-6 minutes per side until fully cooked and golden.

• 7

  Once both components are ready, plate the roasted vegetables alongside the sliced chicken, and drizzle any extra pan juices over the top.

• 8

  Serve warm and enjoy a balanced meal with a crisp, fresh finish.