NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

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

  Chop the red bell pepper into bite-sized pieces and slice the zucchini into half-moons.

• 3

  Mince the garlic clove finely.

• 4

  In a mixing bowl, toss the broccoli florets, bell peppers, and zucchini with half of the olive oil, the lemon juice, and the minced garlic.

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Arrange the seasoned chicken breast and the vegetable mixture in a single layer on the prepared baking sheet.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and tender.