NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup carrots

0.5 cup baby potatoes

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, slice the carrots into rounds, and chop the broccoli into bite-sized florets.

• 3

  In a large bowl, toss the potatoes, carrots, and broccoli with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  In a small ramekin, mince the garlic and combine it with the remaining olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub the garlic-herb oil mixture evenly over all sides of the meat.

• 6

  Arrange the chicken and the seasoned vegetables in a single layer on the prepared sheet pan, ensuring they aren't overcrowded to allow for proper browning.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 8

  Remove from the oven, drizzle the lemon juice over the chicken and vegetables for a bright finish, and let the meat rest for 5 minutes before slicing.