healthy chicken dinner recipe

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 Lemon, juiced and zested
• 2 cloves Garlic, minced
• 2 tbsp Fresh Rosemary, chopped
• 1 tbsp Fresh Thyme, chopped
• 1 lb Broccoli Florets
• 1 Red Bell Pepper, chopped
• 1 Zucchini, chopped
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the chicken with olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables (broccoli, bell pepper, and zucchini) in a single layer on a large baking sheet.
4. Add the chicken to the baking sheet, spreading it around the vegetables.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Let rest for 5 minutes before serving.

Notes

• For best results, use a sharp knife to ensure even cutting of the chicken and vegetables.
• To prevent the vegetables from steaming, spread them in a single layer on the baking sheet.
• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Baking Tips: Rotating the baking sheet halfway through cooking ensures even browning.