NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves fresh garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

0.5 cup yellow squash

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic cloves finely and slice the zucchini and yellow squash into half-inch thick half-moons.

• 3

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

• 4

  Pat the chicken thighs dry with a paper towel and place them on one side of the prepared baking sheet.

• 5

  Arrange the sliced zucchini and yellow squash on the other side of the baking sheet in a single layer.

• 6

  Brush the herb oil mixture generously over both sides of the chicken thighs, then drizzle the remaining oil over the squash, tossing the vegetables gently to coat.

• 7

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 8

  Remove from the oven, drizzle the fresh lemon juice over the entire tray, and let the chicken rest for 5 minutes before serving.