NUTRITION

SERVINGS

INGREDIENTS

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

1 medium carrot

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely mince the garlic cloves and roughly chop the fresh rosemary and thyme leaves.

• 3

  Peel the carrot and slice it into thin rounds, slice the zucchini into half-moons, and break the broccoli into bite-sized florets.

• 4

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

• 5

  Drizzle the olive oil over the mixture, then add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken is not crowded by the vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and flavorful.