NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup chopped red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp minced garlic

0.5 tsp dried oregano

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

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper to create the marinade.

• 3

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

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Arrange the chicken in the center of the tray and spread the vegetables out in a single layer around it to ensure even roasting.

• 6

  Roast in 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 caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.