NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

2 cloves garlic

PREPARATION

• 1

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

• 2

  Chop the zucchini into half-moons and the red bell pepper into bite-sized chunks. Mince the garlic cloves.

• 3

  Place the chicken breast on one side of the baking sheet and the zucchini, peppers, and cherry tomatoes on the other side.

• 4

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

• 5

  Drizzle the herb oil mixture over both the chicken and the vegetables, tossing the vegetables to ensure they are evenly coated.

• 6

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

• 7

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

• 8

  Serve the sliced chicken alongside the roasted garden vegetables for a clean and satisfying meal.