NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium carrot

0.5 cup 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into 1-inch bite-sized cubes. Peel the carrot and slice it into 1/4-inch rounds, and chop the zucchini into half-moons.

• 3

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

• 4

  Add the chicken cubes, broccoli florets, sliced carrots, and zucchini to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.

• 5

  Spread the mixture in a single, even layer onto the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper roasting.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving warm.