NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and chop the broccoli, bell pepper, and zucchini into uniform pieces.

• 3

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

• 4

  Place the chicken and vegetables in a large bowl, pour the lemon-herb marinade over them, and toss until every piece is thoroughly coated.

• 5

  Spread the mixture in a single layer across the prepared baking sheet, making sure not to crowd the ingredients so they roast rather than steam.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.