NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

2 cloves Garlic

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves finely and combine them in a small bowl with half of the olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the prepared baking sheet and rub the garlic-herb mixture evenly over both sides.

• 4

  In a separate bowl, toss the broccoli florets, sliced carrots, and sliced zucchini with the remaining olive oil and a small pinch of salt and pepper.

• 5

  Spread the vegetables in a single layer on the other side of the baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.