NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

2 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by cutting the zucchini into half-moons, slicing the bell pepper into thin strips, and breaking the broccoli into small, bite-sized florets.

• 3

  Finely mince the garlic cloves and set them aside.

• 4

  Place the chicken breast and all the prepared vegetables onto the sheet pan in a single layer.

• 5

  Drizzle the olive oil over everything, then sprinkle the minced garlic, rosemary, thyme, sea salt, and black pepper evenly across the chicken and vegetables.

• 6

  Use your hands or tongs to toss the vegetables until they are well-coated, and flip the chicken to ensure both sides are seasoned.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetable medley.