NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup carrots

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and season both sides with half of the sea salt, black pepper, rosemary, and thyme.

• 3

  Slice the carrots into thin rounds and break the broccoli into bite-sized florets.

• 4

  In a large bowl, toss the broccoli, carrots, and minced garlic with olive oil and the remaining salt, pepper, and herbs.

• 5

  Spread the vegetables onto the prepared baking sheet, leaving space in the center for the chicken.

• 6

  Place the chicken breast in the center and squeeze the juice of half a lemon over the chicken and vegetables.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.