Herb-Crusted Chicken and Roasted Vegetables

Ingredients

• 6 oz chicken breast
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tsp oregano
• 2 cloves garlic
• 1 tsp lemon zest
• 3 tbsp olive oil
• 0.5 medium sweet potato
• 1 cup broccoli
• 1 cup bell pepper
• 0.5 medium zucchini
• 0.5 medium onion
• 0.25 tsp sea salt
• 0.25 tsp peppers
• 0.5 tsp paprika
• 0.25 tsp basil

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Prepare the herb crust: In a small bowl, combine 1 tablespoon olive oil, chopped rosemary (1 tbsp), thyme (1 tbsp), oregano (1 tsp), minced garlic (2 cloves), lemon zest (1 tsp), salt, and pepper. Mix well.
3. 3Rub the herb mixture evenly over the chicken breast.
4. 4Chop the sweet potato, broccoli, bell peppers, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 2 tablespoons olive oil, salt, pepper, and paprika.
5. 5Arrange the vegetables in a single layer on a baking sheet. Place the herb-crusted chicken breast on top of the vegetables.
6. 6Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7Let the chicken rest for 5 minutes before serving.