NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium zucchini

1 medium red bell pepper

1 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

1 medium lemon

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into 1-inch pieces.

• 3

  Place the chicken breasts, zucchini, bell pepper, and cherry tomatoes onto the prepared baking sheet.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and thyme.

• 5

  Drizzle the herb oil over the chicken and vegetables, then season everything with sea salt and black pepper.

• 6

  Toss the vegetables to coat and flip the chicken to ensure it is fully seasoned.

• 7

  Arrange lemon slices on top of the chicken and scattered among the vegetables.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.