NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 cup zucchini

1 cup bell pepper

0.5 cup asparagus

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and the bell peppers into strips, then trim the woody ends off the asparagus.

• 3

  Toss the zucchini, bell peppers, and asparagus on the baking sheet with 0.5 tbsp of olive oil and a pinch of the salt and pepper.

• 4

  Roast the vegetables for 18 to 20 minutes until they are tender and the edges are slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the dried rosemary, dried thyme, and the remaining salt and pepper.

• 6

  Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 7

  Reduce the heat to low, add the minced garlic for 30 seconds, then stir in the lemon juice and zest to glaze the chicken.

• 8

  Allow the chicken to rest for 5 minutes before slicing and serving alongside the warm roasted vegetables.