NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

1 tbsp fresh rosemary

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

1 cup broccoli florets

1 cup zucchini

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with paper towels to ensure the surface gets a beautiful golden sear during roasting.

• 3

  In a large bowl, toss the broccoli florets and sliced zucchini with half of the olive oil and a pinch of sea salt.

• 4

  Rub the chicken breast thoroughly with the remaining olive oil, garlic powder, dried oregano, sea salt, black pepper, and finely chopped fresh rosemary.

• 5

  Place the seasoned chicken on the prepared sheet pan and surround it with the vegetable medley and thin lemon slices.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Allow the chicken to rest for 5 minutes before slicing to retain its juices, then serve with the roasted lemon slices squeezed over the top.