NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

2 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and slice the carrot into thin rounds; chop the red bell pepper into bite-sized pieces.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the sheet pan and the broccoli, carrots, and bell peppers on the other side.

• 5

  Drizzle the herb oil mixture over both the chicken and the vegetables, tossing the vegetables to ensure they are evenly coated.

• 6

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

• 7

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