Ingredients:

• 1 cup zucchini, sliced
• 1 cup asparagus, sliced into bite-sized pieces
• 1 cup butternut squash, chopped into bite-sized pieces
• ½ cup brussels sprouts, sliced in half
• ½ cup red onion, sliced thinly 4 garlic cloves, crushed
• 6 ounces chicken breast
• 2 teaspoons grape seed oil

For the Spice Mix

• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 ½ teaspoon paprika
• 1 teaspoon fresh thyme
• ¼ teaspoon ground ginger
• Pinch cayenne pepper
• 4 thyme sprigs
• 1 teaspoon Himalayan sea salt (more to taste)
• 1 teaspoon pepper (more to taste)

INSTRUCTIONS:

• Preheat oven to 400°F.
• In a bowl combine all chopped veggies and garlic.
• Add in whole or halved chicken breast.
• Pour grape seed oil and spices over veggie and chicken mixture and coat evenly.
• Add thyme sprigs to the mixture.
• Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through. If chicken is done before vegetables, remove chicken and let veggies continue to cook.
• Add additional Himalayan sea salt and pepper as desired.

This recipe makes 2 servings. This equates to the serving having: 3 ounces of Protein, 2 servings of Vegetables, and 1 Healthy Fat on the IHC plan.