NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the produce to ensure even coating.

• 6

  Slice the lemon into thin rounds and place them directly on top of the chicken and scattered among the vegetables.

• 7

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