NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

1 tbsp olive oil

1 tbsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

1 cup broccoli florets

1 cup cauliflower florets

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the skin or surface gets perfectly crispy during roasting.

• 3

  In a small glass bowl, whisk together the olive oil, finely chopped rosemary, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the broccoli and cauliflower florets on the other side.

• 5

  Brush half of the herb-oil mixture over both sides of the chicken, then drizzle the remaining half over the vegetables, tossing them to coat.

• 6

  Slice half of the lemon into thin rounds and place them directly on top of the chicken; reserve the other half for later.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden-brown.

• 8

  Remove from the oven and squeeze the remaining lemon half over the entire tray before letting the chicken rest for 5 minutes.