Tony’s Zesty Garlic Butter Chicken with Roasted Veggies

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 large lemon, juiced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• South Beach Select Blend (to taste, about 1 tbsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Grab a rimmed baking sheet about 13x18 inches — big enough to spread out those veggies and chicken without crowding.
2. In a large bowl, toss the sliced bell peppers, zucchini, and onion with olive oil, dried oregano, 1/2 tbsp South Beach Select Blend, and black pepper. Spread the veggies evenly on the baking sheet.
3. Pat chicken breasts dry with paper towels — moisture is the enemy of a good sear. Season both sides with remaining South Beach Select Blend.
4. Nestle the chicken breasts among the veggies on the sheet. Roast in the oven for 20 minutes.
5. While that’s roasting, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned — we want that garlic singing, not screaming.
6. Remove the pan from heat, stir in lemon juice, and set aside.
7. After the initial 20 minutes roast, remove the tray from the oven. Spoon the garlic butter sauce evenly over the chicken breasts.
8. Return to the oven and roast for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender but still have a little snap.
9. Pull the pan out, let it rest 5 minutes — patience, kid, it’s worth it. Sprinkle chopped parsley over the top for that fresh pop.
10. Serve it up hot, and as I always say, 'Eat like you mean it!'
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