Herb-Roasted Chicken and Vegetables

This delicious and easy-to-make recipe features tender herb-roasted chicken paired with seasonal vegetables. The combination of rosemary and thyme adds a fragrant touch, while the colorful veggies provide a satisfying crunch. This dish is perfect for weight loss as it is low in calories but high in flavor, making it a healthy choice that doesn't compromise on taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 cup bell peppers, chopped
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, rosemary, thyme, lemon juice, salt, and pepper.
3. Add the chicken breasts to the bowl and coat them well with the herb mixture.
4. In a separate bowl, toss the broccoli, carrots, and bell peppers with a little olive oil, salt, and pepper.
5. Place the chicken breasts on a baking sheet and surround them with the seasoned vegetables.
6. Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.