NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

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.

• 2

  Pat the chicken breast dry with a paper towel to ensure the herbs stick and the meat browns properly.

• 3

  In a small bowl, combine the dried thyme, dried rosemary, garlic powder, sea salt, black pepper, and half of the olive oil.

• 4

  Rub the herb and oil mixture thoroughly over all sides of the chicken breast.

• 5

  Place the broccoli florets, sliced carrots, and chopped red bell pepper on the baking sheet.

• 6

  Drizzle the remaining olive oil over the vegetables and toss them with a light pinch of salt and pepper until evenly coated.

• 7

  Move the vegetables to the edges of the pan and place the herb-crusted chicken breast in the center.

• 8

  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.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.