NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 whole lemon

1 cup broccoli florets

0.5 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Place the broccoli florets and sliced carrots on a large rimmed baking sheet and toss with half of the herb oil mixture.

• 5

  Heat an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes until a golden crust forms.

• 6

  Flip the chicken, brush with the remaining herb oil, and transfer the skillet to the oven alongside the vegetable baking sheet.

• 7

  Roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and squeeze the fresh lemon juice over the chicken and roasted vegetables before serving.