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

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and combine them in a small bowl with the extra virgin olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Prep the vegetables by slicing the carrots into rounds and the red bell pepper into bite-sized strips.

• 4

  Place the chicken breast, broccoli florets, carrots, and bell pepper onto the baking sheet in a single layer.

• 5

  Drizzle the garlic-herb oil over the chicken and vegetables, tossing or brushing to ensure every piece is evenly coated.

• 6

  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.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.