NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves, discarding the woody stems.

• 3

  Prep the vegetables by slicing the carrots into thin rounds and the zucchini into half-moons so they roast at the same rate as the broccoli.

• 4

  In a large mixing bowl, combine the chicken breast, broccoli florets, sliced carrots, and zucchini.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs until every piece is evenly coated in the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper browning.

• 8

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the herbal flavors before serving hot.