NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and trim any excess fat to ensure a clean protein base.

• 3

  In a small bowl, whisk together the dried oregano, dried thyme, garlic powder, sea salt, and black pepper until well combined.

• 4

  Cut the red bell pepper into strips and slice the zucchini into half-moons, then place them in a bowl with the broccoli florets.

• 5

  Drizzle the vegetables with half of the olive oil and toss thoroughly until every piece is lightly coated.

• 6

  Rub the remaining olive oil over the chicken breast, then press the herb mixture firmly onto both sides to create a crust.

• 7

  Arrange the chicken and the vegetable medley in a single layer on the prepared baking sheet, giving the vegetables enough space to roast.

• 8

  Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.