NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Slice the red bell pepper and zucchini into bite-sized pieces, ensuring they are roughly the same size as the broccoli florets for even cooking.

• 3

  Place the chicken breast on one side of the sheet pan and the chopped vegetables on the other side.

• 4

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

• 5

  Toss the vegetables with your hands or a spatula to ensure they are well-coated in the oil and spices, and rub the seasoning into both sides of the chicken.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.