NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tsp dried thyme

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli, bell pepper, and zucchini on the sheet, drizzling with half the olive oil and a pinch of the salt and pepper.

• 3

  Roast the vegetables for 18 minutes until they are tender and show beautiful caramelized edges.

• 4

  While the vegetables roast, season the chicken breast evenly with dried thyme, rosemary, and the remaining salt and pepper.

• 5

  Heat the rest of the olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 6

  Add the minced garlic to the skillet during the final minute of cooking to infuse the chicken with flavor without burning.

• 7

  Plate the chicken alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.