NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 medium red bell pepper

1 medium zucchini

1 tbsp balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and preheat your grill to medium-high heat.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and chop the bell pepper and zucchini into similar-sized pieces.

• 3

  On a large baking sheet, toss the diced vegetables with half of the olive oil, the balsamic vinegar, and a pinch of salt and pepper.

• 4

  Roast the vegetables in the oven for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized.

• 5

  While the vegetables roast, whisk together the remaining olive oil, rosemary, thyme, garlic powder, salt, and pepper in a small bowl.

• 6

  Coat the chicken breast thoroughly with the herb marinade on both sides.

• 7

  Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Serve the sliced herb chicken alongside the roasted vegetable medley.