NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli

1 cup carrots

0.5 cup zucchini

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

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized pieces for even cooking.

• 3

  Prepare the vegetables by cutting the broccoli into florets, the carrots into coins, and the zucchini into half-moons.

• 4

  In a large mixing bowl, toss the chicken, broccoli, carrots, and zucchini with the extra virgin olive oil until every piece is well-coated.

• 5

  Add the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to the bowl, tossing again to distribute the aromatics.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken and vegetables aren't overcrowded.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 8

  Serve immediately while the herbs are fragrant and the chicken is juicy.