NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

1 cup Brussels sprouts

0.5 cup red bell pepper

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together half of the olive oil, minced garlic, chopped rosemary, thyme, and lemon juice.

• 3

  Place the chicken breast in a shallow dish, coat thoroughly with the herb marinade, and allow it to rest for 15 minutes.

• 4

  Prepare the vegetables by halving the Brussels sprouts, slicing the bell pepper, and dicing the zucchini.

• 5

  Toss the vegetables with the remaining olive oil, sea salt, and black pepper directly on the baking sheet.

• 6

  Roast the vegetables in the oven for 20-25 minutes until they are tender and show golden caramelized edges.

• 7

  While the vegetables roast, heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 8

  Slice the herb-crusted chicken and serve it warm alongside the roasted vegetable medley.