NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves 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 red bell pepper

0.5 cup sliced carrots

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 finely and chop the red bell pepper into bite-sized chunks.

• 3

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

• 4

  Place the chicken breast, broccoli florets, chopped bell pepper, and sliced carrots onto the prepared sheet pan.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure everything is well-coated.

• 6

  Arrange the ingredients in a single layer, making sure the chicken is not covered by the vegetables so it browns properly.

• 7

  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 browned edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and flavorful.