NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium potato

0.5 cup carrots

0.5 cup zucchini

0.75 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 baking sheet with parchment paper for easy cleanup.

• 2

  Wash and chop the potato into 1-inch cubes, slice the carrots into rounds, and cut the zucchini into half-moons.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the chopped vegetables on the other side in a single layer.

• 4

  Drizzle the olive oil over both the chicken and the vegetables, ensuring everything is lightly coated.

• 5

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

• 6

  Evenly sprinkle the herb mixture over the chicken and vegetables, tossing the vegetables slightly to distribute the seasoning.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it to serve alongside the roasted vegetables.