NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium red bell pepper

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into 1-inch cubes and chop the broccoli and bell pepper into uniform, bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper.

• 4

  Add the chicken and vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 5

  Spread the mixture in a single layer across the prepared sheet pan, ensuring enough space between pieces for roasting rather than steaming.

• 6

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, golden edges.

• 7

  Squeeze the fresh lemon juice over the entire pan immediately after removing from the oven to brighten the flavors.

• 8

  Divide the mixture into meal prep containers and store in the refrigerator for up to 4 days.