NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

1 medium carrot

1 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.5 tsp dried oregano

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.

• 2

  Mince the garlic and zest half of the lemon into a small mixing bowl.

• 3

  Add the olive oil, juice from the half lemon, dried oregano, sea salt, and black pepper to the bowl and whisk to combine.

• 4

  Slice the carrot into 1/2-inch thick rounds and place them on the sheet pan along with the broccoli florets and the chicken breast.

• 5

  Pour the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken is not covered by vegetables to allow the surface to crisp.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.