NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Sliced red bell pepper

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

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 baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with paper towels to ensure a good sear, then season both sides with half of the olive oil, sea salt, black pepper, and garlic powder.

• 3

  In a medium bowl, toss the broccoli florets, sliced carrots, and red bell peppers with the remaining olive oil, dried rosemary, and dried thyme until evenly coated.

• 4

  Arrange the chicken breast on one side of the prepared baking sheet and spread the vegetables in a single layer on the other side.

• 5

  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 and lightly browned.

• 6

  Remove from the oven and let the chicken rest for at least 5 minutes before slicing to keep the juices locked in.

• 7

  Plate the sliced chicken alongside the roasted vegetables and serve immediately while hot.