NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform bite-sized pieces to ensure even cooking.

• 3

  Cut the chicken breast into 1-inch cubes and place them on the baking sheet along with the chopped vegetables.

• 4

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

• 5

  Drizzle the herb-infused oil over the chicken and vegetables, then toss with your hands or a spatula until every piece is well-coated.

• 6

  Spread the mixture out into a single layer on the pan, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors before serving.