NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cups broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes and slice the carrots into thin rounds to ensure everything cooks evenly.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken pieces, broccoli florets, and sliced carrots onto the prepared baking sheet.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, then use your hands or tongs to toss until every piece is well-coated.

• 6

  Spread the mixture out into a single layer, making sure the pan is not overcrowded so the vegetables roast and brown rather than steam.

• 7

  Roast in the center of the oven for 20 to 22 minutes, or until the chicken is cooked through and the broccoli florets have crispy, charred edges.

• 8

  Remove from the oven and let the chicken rest on the pan for 2 minutes to allow the juices to redistribute before serving.