NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup bell pepper

0.5 cup zucchini

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel to ensure the skin gets crispy, then cut it into bite-sized 1-inch pieces.

• 3

  In a large mixing bowl, combine the chicken pieces, broccoli florets, sliced bell peppers, and zucchini.

• 4

  Drizzle the olive oil and lemon juice over the mixture, then add the minced rosemary, thyme, garlic, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, golden edges.

• 8

  Remove from the oven and serve immediately, optionally finishing with a final squeeze of fresh lemon for extra brightness.