NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 medium carrot

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh 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

  Cut the chicken breast into bite-sized 1-inch cubes and slice the carrot into thin rounds.

• 3

  Chop the red bell pepper into 1-inch pieces and break the broccoli into small, uniform florets.

• 4

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 5

  In a large mixing bowl, combine the chicken, broccoli, peppers, and carrots.

• 6

  Drizzle with extra virgin olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 7

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 8

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so it roasts rather than steams.

• 9

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with charred edges.

• 10

  Remove from the oven and serve immediately while hot.