NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp 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

0.5 cup sliced carrots

1 medium red bell 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

  Prepare the vegetables by cutting the red bell pepper into one-inch strips and slicing the carrots into thin rounds.

• 3

  In a small mixing bowl, whisk together the olive oil, minced garlic cloves, dried rosemary, dried thyme, sea salt, and black pepper to create the herb rub.

• 4

  Place the chicken breast, broccoli florets, carrots, and bell pepper strips onto the prepared baking sheet.

• 5

  Drizzle the garlic-herb oil over the chicken and vegetables, using your hands or a spatula to toss everything until thoroughly and evenly coated.

• 6

  Spread the ingredients out into a single layer on the pan, ensuring the chicken breast has enough space around it to roast 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 charred edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips and serving alongside the roasted vegetables.