Herb Crusted Chicken with Roasted Veggies

Ingredients

• 6 oz chicken breast
• 2 sprigs rosemary
• 1 tsp thyme
• 0.5 tsp oregano
• 2 cloves garlic
• 1 tsp lemon zest
• 2 tbsp olive oil
• 1 medium sweet potato
• 1 cup broccoli florets
• 1 half bell pepper
• 1 medium zucchini
• 0 to taste sea salt
• 0 to taste peppers
• 0.25 tsp paprika

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a bowl, combine chopped rosemary, thyme, oregano, garlic, lemon zest, salt, pepper, and paprika. Mix with 1 tbsp olive oil.
3. 3Rub the herb mixture evenly over the chicken breast.
4. 4In a separate bowl, toss the diced sweet potato, broccoli florets, bell peppers, and zucchini with the remaining 1 tbsp olive oil, salt, and pepper.
5. 5Spread the vegetables in a single layer on a baking sheet.
6. 6Place the herb-crusted chicken breast on top of the vegetables.
7. 7Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. 8Let the chicken rest for 5 minutes before serving.