NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

1 cup carrots

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the broccoli florets, carrots, and bell peppers with half of the olive oil, rosemary, thyme, and a pinch of salt and pepper.

• 4

  Place the chicken breast on the prepared sheet pan and rub with the remaining olive oil, garlic powder, and herbs.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken on the sheet pan.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist.

• 8

  Serve the sliced chicken alongside the roasted vegetables for a clean, nutrient-dense meal.