NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup broccoli florets

0.5 cup carrots

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the exterior becomes perfectly crispy during roasting.

• 3

  In a small mixing bowl, whisk together the olive oil, finely chopped fresh rosemary, sea salt, black pepper, and lemon juice.

• 4

  Place the chicken breast, broccoli florets, and sliced carrots onto the prepared baking sheet in a single layer.

• 5

  Drizzle the herb-lemon oil over the chicken and vegetables, using your hands or a brush to coat everything thoroughly.

• 6

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

• 7

  Allow the chicken to rest for 5 minutes before slicing and serving over a bed of warm, fluffy quinoa.