NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 tbsp olive oil

1 cup zucchini

0.5 cup red bell pepper

4 whole asparagus spears

1 clove 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 small rimmed baking sheet with parchment paper.

• 2

  Dice the chicken breast into 1-inch cubes and chop the zucchini, bell pepper, and asparagus into bite-sized pieces.

• 3

  Finely mince the garlic clove.

• 4

  In a medium mixing bowl, combine the chicken cubes, zucchini, bell pepper, and asparagus.

• 5

  Drizzle with olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything together until the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not touching for optimal browning.

• 8

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 2 minutes before serving.