NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 cup Sweet potato

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried rosemary

1 tsp Dried 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure everything is well-coated.

• 6

  Arrange the ingredients in a single layer, placing the chicken breast in the center of the tray surrounded by the vegetables.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips and serving alongside the roasted vegetable medley.