Garlic Herb Chicken with Roasted Vegetables

American · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 4 pieces (about 6 oz each) Boneless, skinless chicken breasts
• 3 tablespoons Olive oil
• 4 cloves Garlic cloves
• 4 cups Mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 2 teaspoons Fresh thyme or rosemary
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 Lemon

Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper.
3. Rub the mixture evenly over the chicken breasts. Arrange on one side of the baking sheet.
4. Chop vegetables into bite-sized pieces, toss with remaining olive oil, salt, and pepper, and spread on the other side of the baking sheet.
5. Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
6. While baking, cut lemon in half and squeeze fresh lemon juice over the cooked chicken and vegetables before serving.
7. Serve hot, garnished with extra herbs if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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