NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish or reusable silicone bag, pour half of the marinade over it, and let it sit for at least 20 minutes.

• 3

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

• 4

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and place them in a mixing bowl.

• 5

  Toss the vegetables with the remaining half of the marinade until evenly coated.

• 6

  Arrange the marinated chicken and the vegetables in a single layer on the prepared baking sheet.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.