NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Carrots

0.5 cup Zucchini

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Prepare the vegetables by slicing the carrots into thin rounds and the zucchini into half-moons.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the broccoli, carrots, and zucchini on the other side.

• 4

  Drizzle the olive oil evenly over the chicken and the vegetable medley.

• 5

  In a small bowl, combine the dried rosemary, dried thyme, sea salt, black pepper, and garlic powder.

• 6

  Sprinkle the herb seasoning mixture over both the chicken and the vegetables, tossing the vegetables slightly to ensure an even coating.

• 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.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing it into strips.

• 9

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