NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

2 teaspoons Olive Oil

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1 medium Carrot

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for the roasted vegetables.

• 2

  In a small bowl, combine fresh rosemary, thyme, salt, and pepper.

• 3

  Pat the chicken breast dry and rub the herb mixture evenly over both sides.

• 4

  Heat one teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until a golden crust forms.

• 5

  While the chicken is searing, chop the broccoli, red bell pepper, and carrot into bite-sized pieces. Mince the garlic.

• 6

  In a bowl, toss the chopped vegetables and minced garlic with the remaining teaspoon of olive oil, salt, and pepper for seasoning.

• 7

  Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until tender and slightly charred at the edges.

• 8

  Ensure the chicken is cooked through (internal temperature should reach 165°F). Let it rest for a few minutes before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and enjoy your well-balanced meal.