Easy (and Tasty) Baked Chicken Breast and Roasted Vegetables

Ingredients

• 2 boneless, skinless chicken breasts, thawed
• 2 tbsps olive oil (garlic infused for low FODMAP)
• 1 tsp Italian seasoning*
• 1 tsp paprika*
• 1/2 tsp salt*
• 1/4 tsp black pepper*
• 2 cups of broccoli florets, or 2 small zucchini cut into 1"-thick slices

*or more, to taste; also, feel free to add garlic powder if FODMAP isn't a problem

Tools

• sheet pan
• aluminum foil
• medium bowl

Directions

1. Move rack to middle of oven and heat oven to 400 F
2. Line sheet pan with aluminum foil
3. In medium bowl, mix 1 tbsp oil and spices
4. Add chicken breasts and turn to coat all sides
5. Place chicken breasts on one side of sheet pan and cook for 10 minutes
6. Add 1 tbsp oil to bowl, and add more spices if desired
7. Add vegetables to the small bowl and stir to cover with spices and oil
8. After chicken has cooked for 10 minutes, open oven and add vegetables to the other side of the tray (you may want to spray foil with non-stick spray before adding veg)
9. Cook for 15 minutes or until chicken is fully cooked (if you have a meat thermometer, the thickest part of the breast should be 165F; if no thermometer, slice and check for clear juices)