NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh thyme

1 tsp fresh rosemary

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

  Mince the garlic clove and finely chop the fresh thyme and rosemary leaves.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, thyme, rosemary, sea salt, and black pepper to create the marinade.

• 4

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

• 5

  Place the chicken and vegetables onto the prepared sheet pan and drizzle the lemon-herb marinade over the top, tossing thoroughly to ensure everything is well-coated.

• 6

  Spread the mixture into a single, even layer to allow for proper roasting and a beautiful golden color.

• 7

  Roast in the oven for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and serve immediately, adding an optional extra squeeze of fresh lemon for a bright, zesty finish.