NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup zucchini

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure the surface gets crispy, then slice the zucchini and bell peppers into bite-sized pieces.

• 3

  In a large bowl, toss the broccoli florets, zucchini, and bell peppers with half of the olive oil, sea salt, and black pepper.

• 4

  Rub the remaining olive oil over the chicken breast and season both sides evenly with the garlic powder, dried rosemary, and dried thyme.

• 5

  Place the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even browning.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.