NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup carrots

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 tsp garlic

PREPARATION

• 1

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

• 2

  Slice the carrots into 1/4-inch rounds and break the broccoli into uniform florets to ensure they cook at the same rate.

• 3

  Cut the chicken breast into even 1-inch cubes to keep them juicy while roasting.

• 4

  In a large mixing bowl, combine the chicken, broccoli, and carrots, then drizzle with the extra virgin olive oil.

• 5

  Add the dried rosemary, dried thyme, minced garlic, sea salt, and black pepper to the bowl and toss thoroughly until everything is well-coated.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 8

  Remove from the oven and serve immediately while the flavors are fresh and the chicken is hot.