NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Finely mince the garlic cloves and strip the fresh rosemary and thyme from their stems, giving them a fine chop.

• 3

  Pat the chicken thighs dry with a paper towel and place them into a large mixing bowl.

• 4

  Add the broccoli florets and the sliced red bell pepper to the bowl with the chicken.

• 5

  Drizzle the olive oil over the mixture and sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss everything together thoroughly using your hands or tongs until the chicken and vegetables are evenly coated in the herb oil.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not touching to allow for proper browning.

• 8

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Remove from the oven and squeeze the fresh lemon juice over the entire tray before serving to brighten the savory flavors.