NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup zucchini

1 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh 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 baking sheet with parchment paper.

• 2

  Prep the vegetables by slicing the carrots into 1/2-inch rounds, the zucchini into half-moons, and the red bell pepper into 1-inch squares.

• 3

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

• 4

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

• 5

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

• 6

  Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.

• 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 browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.