NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Slice the carrots into thin rounds and chop the red bell pepper into bite-sized pieces.

• 3

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

• 4

  Mince the garlic clove and whisk it together with the olive oil, rosemary, thyme, salt, and pepper in a small bowl.

• 5

  Drizzle the herb oil over the chicken and vegetables, tossing the vegetables and coating the chicken thoroughly to ensure even seasoning.

• 6

  Spread everything out into a single layer so the vegetables roast rather than steam.

• 7

  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.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately.