NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast tenders

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

1 cup red bell pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves finely and slice the red bell pepper into thin, even strips.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, and black pepper until well combined.

• 4

  Add the chicken tenders, broccoli florets, and bell pepper strips to the bowl, tossing thoroughly to ensure every piece is evenly coated in the herb oil.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring there is space between the pieces so they roast properly.

• 6

  Roast in the center of the oven for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Remove the sheet pan from the oven and let the chicken rest for 2 to 3 minutes before serving to keep the meat juicy.