NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 medium zucchini

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken and all the chopped vegetables onto the prepared baking sheet in a single layer.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure an even coating.

• 6

  Arrange the ingredients so they are spread out and not crowded, which allows the vegetables to roast rather than steam.

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 8

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