NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into even 1-inch bite-sized pieces to ensure they cook quickly and stay juicy.

• 3

  In a large mixing bowl, combine the chicken pieces, broccoli florets, sliced bell peppers, and sliced zucchini.

• 4

  Drizzle the extra virgin olive oil over the mixture, then add the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and aromatics.

• 6

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

• 7

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

• 8

  Remove from the oven and let the dish rest for 2 minutes before serving to allow the juices to redistribute.