NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.75 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, ground turmeric, sea salt, and black pepper to create an anti-inflammatory marinade.

• 3

  Place the chicken thighs, broccoli florets, and sliced carrots onto the prepared sheet pan.

• 4

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Spread the ingredients out into a single layer, ensuring the chicken pieces are not touching the vegetables to allow for proper browning.

• 6

  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 with slightly crisp edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the meat remains juicy.