NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 medium red onion

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and red onion into 1-inch chunks and break the broccoli into bite-sized florets.

• 3

  Mince the garlic clove finely.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the chopped vegetables on the other side.

• 5

  Drizzle the extra virgin olive oil over both the chicken and the vegetables.

• 6

  Evenly sprinkle the dried rosemary, dried thyme, sea salt, black pepper, and minced garlic over everything.

• 7

  Toss the vegetables with your hands or a spatula to coat them thoroughly in the oil and spices, then rub the seasoning into the chicken.

• 8

  Spread the ingredients out into a single layer to ensure even roasting.

• 9

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 11

  Serve the sliced chicken alongside the roasted vegetables for a clean and nutrient-dense meal.