NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Broccoli florets

1 cup Carrots

0.5 cup Red onion

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and slice them into half-inch rounds, and cut the red onion into bite-sized wedges.

• 3

  Place the chicken breast, broccoli florets, sliced carrots, and onion wedges onto the prepared baking sheet in a single layer.

• 4

  Drizzle the olive oil over the chicken and all of the vegetables.

• 5

  Evenly sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over the entire tray.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated in the oil and spices, then flip the chicken to season both sides.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain and serving alongside the roasted vegetables.