NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup carrots

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the edges get crispy during roasting.

• 3

  In a small bowl, combine the dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken thighs, broccoli florets, and sliced carrots on the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the herb and spice mixture.

• 6

  Toss the vegetables and coat the chicken thoroughly, ensuring the chicken is spread out in a single layer.

• 7

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

• 8

  Remove from the oven and drizzle the fresh lemon juice over the entire tray before serving hot.