NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup sliced carrots

0.5 cup sliced zucchini

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into even 1-inch cubes to ensure they cook at the same rate as the vegetables.

• 3

  Mince the garlic cloves and place them in a large mixing bowl.

• 4

  Add the olive oil, rosemary, thyme, sea salt, and black pepper to the bowl with the garlic and whisk to combine.

• 5

  Add the chicken cubes, broccoli florets, sliced carrots, and sliced zucchini to the bowl.

• 6

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated in the herb oil.

• 7

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

• 8

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender with golden-brown edges.

• 9

  Remove from the oven and serve immediately while hot.