NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccolini

0.5 cup carrots

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

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.

• 2

  In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the sheet pan and arrange the broccolini and sliced carrots on the other side.

• 4

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

• 5

  Roast in the oven 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.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 7

  Serve the sliced chicken alongside the roasted vegetables and drizzle with any remaining pan juices.