NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

1.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the zucchini into half-moons and the red bell pepper into 1-inch squares, ensuring they are uniform for even roasting.

• 3

  Finely mince the garlic and chop the fresh rosemary and thyme leaves into small pieces.

• 4

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

• 5

  Place the chicken breast and chopped vegetables onto the prepared sheet pan, then drizzle the herb oil over everything and toss the vegetables to coat.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have developed a slight char.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in for a moist finish.