NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Carrots

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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 dry with a paper towel to ensure the surface gets perfectly golden and crisp during roasting.

• 3

  Peel and slice the carrots into 1/2-inch thick rounds, ensuring they are uniform for even cooking.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, rosemary, thyme, garlic powder, salt, and pepper.

• 5

  Place the chicken and carrots on the prepared baking sheet, then drizzle with the herb oil mixture and toss until well-coated.

• 6

  Arrange the chicken in the center and spread the carrots in a single layer around it to allow for proper airflow.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are tender and caramelized.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted carrots.