NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into one-inch bite-sized pieces.

• 3

  Place the chicken breast in the center of the baking sheet and arrange the zucchini and peppers around it in a single layer.

• 4

  Drizzle the olive oil and fresh lemon juice evenly over the chicken and the vegetables.

• 5

  In a small bowl, combine the rosemary, thyme, garlic powder, onion powder, and black pepper, then sprinkle the mixture over everything.

• 6

  Toss the vegetables to coat and rub the herb mixture into the chicken breast on both sides.

• 7

  Roast in the oven 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 and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.