NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

5 spears asparagus

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure the surface gets perfectly crispy during roasting.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, sea salt, and black pepper.

• 4

  Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and trim the woody ends off the asparagus spears.

• 5

  Place the chicken and vegetables on the prepared baking sheet, then drizzle the lemon-herb marinade over everything, tossing well to coat.

• 6

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

• 7

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