NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup carrots

1.5 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel, then rub with 0.5 tbsp of olive oil and coat evenly with garlic powder, thyme, rosemary, salt, and pepper.

• 3

  Place the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, bring a pot of lightly salted water to a boil on the stove.

• 5

  Add the sliced carrots to the boiling water and cook for 4 minutes.

• 6

  Add the broccoli florets to the same pot and continue boiling for an additional 3 minutes until both vegetables are fork-tender.

• 7

  Drain the vegetables and toss them with the remaining 0.5 tbsp of olive oil and a pinch of extra salt if desired.

• 8

  Slice the rested chicken and serve immediately alongside the warm, colorful vegetables.