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About the Recipe
Ingredients
2 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp Anti-Inflammatory Blend
1/2 tsp salt if preferred
1 zucchini, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 tsp honey or maple syrup (optional for balance)
Preparation
Preheat oven to 400°F (200°C).
In a small bowl, mix olive oil, lemon juice, Anti-Inflammatory Blend, and salt
Coat the chicken with the spice mixture and let it marinate for 5 minutes while prepping the vegetables.
Toss the vegetables with 1 tbsp olive oil and a pinch of salt.
Place the chicken and vegetables on a baking sheet and roast for 25-30 minutes, flipping the chicken halfway through.
Serve hot with a drizzle of lemon juice for added freshness.
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