Name: Herb-Roasted Chicken Breast with Rice and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Chicken Breast; 1/2 cup Cooked Brown Rice; 1 cup sliced Zucchini; 1/2 cup sliced Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; 1/4 tsp Garlic Powder

Nutrition

Per serving

389 calories

Protein: 42g; 43% of calories
Carbs: 31g; 32% of calories
Fat: 11g; 25% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Chop the zucchini and red bell pepper into bite-sized pieces and toss them with half of the olive oil and a pinch of sea salt.
Rub the chicken breast with the remaining olive oil, dried rosemary, dried thyme, and garlic powder until evenly coated.
Arrange the chicken and the vegetables in a single layer on the prepared baking sheet.
Roast in the oven for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Serve the herb-roasted chicken and vegetables over the warm, fluffy brown rice.

Nutrition

Ingredients

Instructions

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