NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 sheet pan with parchment paper.

• 2

  Slice the carrots into thin rounds and chop the red bell pepper into one-inch pieces.

• 3

  Place the chicken breast, broccoli florets, carrots, and bell peppers onto the prepared baking sheet.

• 4

  Mince the garlic clove and whisk it together with the olive oil, rosemary, thyme, sea salt, and black pepper in a small bowl.

• 5

  Drizzle the herb oil over the chicken and vegetables, tossing the produce and rubbing the chicken to ensure everything is evenly coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken is not covered by the vegetables.

• 7

  Roast for 20 to 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 keep it juicy.