Herb-Crusted Chicken Breast with Roasted Vegetables

This delicious herb-crusted chicken breast is a perfect blend of traditional flavors and modern low-carb sensibility. Coated with a blend of fresh herbs and spices, the chicken is roasted to perfection and served alongside a colorful medley of roasted vegetables, making it a satisfying and nutritious meal. With no gluten, soy, or dairy, this dish meets various dietary needs while remaining flavorful and appealing.

Ingredients:

• 2 chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup broccoli florets
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.
3. Brush the herb mixture over both sides of the chicken breasts.
4. On a baking sheet, arrange the sliced zucchini, diced bell pepper, and broccoli florets. Drizzle with balsamic vinegar and toss to combine.
5. Place the herb-crusted chicken breasts on the baking sheet with the vegetables.
6. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and let the chicken rest for 5 minutes before slicing.
8. Serve the chicken with the roasted vegetables on the side.