


A hearty, flavorful, and nutritious meal perfect for any day!

Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried rosemary
For the Roasted Vegetables:
2 cups baby potatoes, halved
2 carrots, sliced
1 small onion, chopped
1 cup broccoli florets
1 zucchini, sliced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt & pepper to taste


Preheat oven to 400°F (200°C).
Rub chicken breasts with olive oil and season with paprika, garlic powder, salt, black pepper, and rosemary.
Place on a baking tray lined with parchment paper.

In a bowl, toss baby potatoes and carrots with olive oil, garlic powder, thyme, oregano, salt, and pepper.
Spread them on a baking sheet and roast for 25 minutes.

After 25 minutes, add broccoli to the baking tray with the potatoes and carrots.
Place the seasoned chicken on a separate part of the baking sheet.
Roast everything for another 20 minutes until the chicken is fully cooked (165°F/75°C internal temp).

While everything is roasting, heat a pan over medium heat with a little olive oil.
Sauté zucchini slices for 3-4 minutes per side until golden brown.
Season with salt and pepper.

Once done, shred or chop the roasted chicken.
Plate with roasted potatoes, carrots, broccoli, and sautéed zucchini.
Garnish with fresh herbs (optional) and enjoy!
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Calories: ~400 per serving | Protein: ~35g per serving