NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium bell pepper

0.5 medium zucchini

2 cloves garlic

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

  Chop the bell pepper, zucchini, and broccoli into uniform pieces and add them to the bowl with the chicken.

• 4

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

• 5

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

• 6

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even roasting.

• 8

  Squeeze the juice from the half lemon over the entire tray and place the squeezed lemon rind on the sheet for extra fragrance.

• 9

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.