NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried oregano

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Broccoli florets

0.5 cup Red bell pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the chicken thighs with half of the olive oil, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

• 3

  Toss until the chicken is thoroughly coated in the herb mixture and place them on one side of the prepared sheet pan.

• 4

  In the same bowl, add the broccoli florets and sliced red bell pepper, tossing them with the remaining olive oil and a small pinch of salt.

• 5

  Arrange the vegetables in a single layer on the other side of the sheet pan around the chicken.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred.

• 7

  Remove from the oven and drizzle the fresh lemon juice over everything before serving.