NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and thinly slice the carrots and red bell pepper into bite-sized strips.

• 3

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

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Toss the vegetables to coat and flip the chicken to ensure it is seasoned thoroughly on both sides.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.