NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 cup zucchini

1 cup yellow summer squash

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini and yellow summer squash into half-moons, roughly half an inch thick, and mince the garlic clove.

• 3

  Pat the chicken thighs dry with a paper towel to ensure they get a nice golden-brown sear in the oven.

• 4

  In a large bowl, toss the chicken, sliced squash, and minced garlic with olive oil, rosemary, thyme, sea salt, and black pepper.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken isn't crowded by the vegetables.

• 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 serving to keep the juices locked in.