NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups broccoli florets

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and slice it into even 1-inch strips to ensure quick and uniform roasting.

• 3

  In a large mixing bowl, combine the chicken strips and broccoli florets with the extra virgin olive oil and minced garlic.

• 4

  Sprinkle the dried rosemary, dried thyme, sea salt, and black pepper over the mixture and toss thoroughly until everything is well-coated.

• 5

  Spread the chicken and broccoli in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can roast rather than steam.

• 6

  Thinly slice half of the lemon and nestle the slices among the chicken and broccoli pieces on the pan.

• 7

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are golden and slightly crisp.

• 8

  Remove from the oven and squeeze the juice from the roasted lemon slices over the entire dish before serving warm.