NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Zucchini

1 cup Red bell pepper

1 cup Asparagus

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 medium Lemon

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Chop the chicken breast into 1-inch pieces and slice the zucchini, bell pepper, and asparagus into uniform bite-sized chunks.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, salt, and pepper.

• 4

  Place the chicken and vegetables in a large mixing bowl, pour the herb marinade over them, and toss until everything is well-coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast properly.

• 6

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