NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

0.5 cup zucchini rounds

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure they roast rather than steam.

• 3

  In a small ramekin, whisk together the dried thyme, rosemary, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Place the chicken thighs, broccoli florets, and zucchini rounds onto the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle the herb seasoning mix evenly across everything.

• 6

  Use your hands or tongs to toss the ingredients until well-coated, then spread them out into a single layer, ensuring the chicken is not covered by vegetables.

• 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 lightly browned edges.

• 8

  Remove from the oven and let the chicken rest for 3 to 5 minutes before serving to keep it succulent.