NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

1 cup bell peppers

1 tbsp extra virgin olive oil

2 cloves 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 sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into even 1-inch strips or bite-sized pieces to ensure they cook at the same rate as the vegetables.

• 3

  Prepare the vegetables by cutting the broccoli into small florets, slicing the carrots into thin rounds, and cutting the bell peppers into 1-inch pieces.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

• 5

  Add the sliced chicken and all the prepared vegetables to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.

• 6

  Spread the chicken and vegetable mixture onto the prepared sheet pan in a single layer, making sure not to overcrowd the pan so the ingredients roast instead of steam.

• 7

  Place the pan in the center of the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and let the dish rest for a few minutes before serving to allow the juices in the chicken to redistribute.