NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup broccoli florets

0.5 cup sliced carrots

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

  Finely mince the garlic cloves and strip the leaves from the rosemary and thyme sprigs, chopping them finely.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and arrange the broccoli florets and sliced carrots on the other side.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Slide the tray into the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing it against the grain to serve.