BOUNTY GARDENS

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (organic/pasture-raised recommended)
• ¼ cup fresh cilantro, finely chopped (stems included for maximum nutrient retention)
• 3 cloves garlic, minced (supports immune function and detoxification)
• 2 tbsp olive oil (anti-inflammatory fat; cold-pressed preferred)
• 1 lemon (zested and juiced; rich in vitamin C and antioxidants)
• 1 tsp ground cumin (aids digestion and iron absorption)
• ½ tsp sea salt (mineral-rich, unrefined)
• ¼ tsp black pepper (enhances nutrient bioavailability)
• 2 cups mixed vegetables (e.g., zucchini, carrots, bell peppers; thinly sliced)

Directions

1. Marinate the Chicken
   • In a bowl, combine olive oil, minced garlic, lemon zest/juice, cumin, salt, pepper, and chopped cilantro.
   • Coat chicken breasts evenly with the marinade. Let sit for 10 minutes (or up to 2 hours refrigerated for deeper flavor).
2. Roast the Vegetables
   • Toss sliced vegetables with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet.
   • Roast at 400°F (200°C) for 15 minutes, stirring halfway, until tender but crisp.
3. Cook the Chicken
   • Heat a skillet over medium-high. Add marinated chicken, cooking 5–6 minutes per side until internal temperature reaches 165°F (74°C).
   • Rest chicken for 5 minutes before slicing to retain juices.
4. Serve
   • Plate chicken over roasted vegetables. Garnish with fresh cilantro and lemon wedges.