NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

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

  Slice the chicken breast into even 1-inch thick cutlets to ensure they cook at the same rate as the vegetables.

• 3

  Chop the broccoli into small florets, slice the bell pepper into strips, and quarter the zucchini into bite-sized rounds.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, dried oregano, dried thyme, garlic powder, sea salt, and black pepper.

• 5

  Place the chicken and chopped vegetables onto the prepared sheet pan and drizzle the herb oil mixture over the top.

• 6

  Toss the ingredients thoroughly with your hands or tongs until every piece is evenly coated in the herb oil.

• 7

  Spread everything out into a single layer, making sure the chicken pieces are not touching the vegetables to allow for proper browning.

• 8

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Remove from the oven and let the chicken rest for 3 to 5 minutes before serving to lock in the juices.