Provençal Herb-Roasted Chicken with White Bean & Charred Vegetable Cassoulet

Ingredients

• 2 pieces (6 oz each) Boneless, skinless chicken breasts, pounded to even thickness
• 3 tbsp Extra virgin olive oil, divided
• 2 sprigs Fresh rosemary, chopped
• 2 sprigs Fresh thyme, chopped
• 1 tsp Dried oregano, Provençal blend
• 4 cloves Garlic cloves, minced
• 1 tsp Lemon zest, freshly grated
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper, freshly ground
• 1.5 cups Canned white beans (cannellini), drained and rinsed
• 0.75 cup Diced tomatoes (no sugar added), fresh or canned
• 0.5 cup Roasted red bell pepper, chopped
• 1 medium Zucchini, cut into half-moons

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken breasts dry with paper towels.

2. 2

   In a small bowl, combine 1.5 tbsp olive oil, rosemary, thyme, oregano, 2 minced garlic cloves, lemon zest, salt, and pepper to form a paste.