NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1.25 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Chop the broccoli florets, red bell pepper, and zucchini into uniform, bite-sized pieces.

• 3

  In a large bowl, toss the vegetables with 0.75 tablespoons of olive oil, minced garlic, and half of the salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-22 minutes until tender and slightly charred.

• 5

  While vegetables roast, pat the chicken breast dry and season both sides with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 6

  Heat a cast-iron or heavy skillet over medium-high heat and sear the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetable medley.