NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper

1 medium Zucchini

2 cloves Garlic

1 tsp Dried oregano

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Chop the broccoli into bite-sized florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, and a pinch of sea salt and black pepper.

• 5

  Season the chicken breast on both sides with the remaining olive oil, garlic, dried oregano, dried thyme, sea salt, and black pepper.

• 6

  Arrange the chicken and vegetables in a single layer on the baking sheet, ensuring they are not overcrowded to allow for even browning.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 8

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