NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup broccoli florets

1 cup red bell pepper

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 baking sheet with parchment paper.

• 2

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 3

  In a large bowl, toss the chicken thighs with half of the olive oil, minced garlic, herbs, salt, and pepper until well coated.

• 4

  Chop the broccoli into bite-sized florets and slice the bell pepper into thin strips.

• 5

  Place the chicken thighs on one side of the prepared baking sheet and the vegetables on the other side.

• 6

  Drizzle the remaining olive oil over the vegetables and season lightly with an extra pinch of salt and pepper.

• 7

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

• 8

  Remove from the oven and squeeze the fresh lemon juice over the entire tray before serving.