NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp garlic powder

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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the baby potatoes into halves, slice the carrots into rounds, and break the broccoli into bite-sized florets.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, dried thyme, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the potatoes, carrots, and broccoli on the other side in a single layer.

• 5

  Drizzle the lemon-herb mixture over both the chicken and the vegetables, using a brush or your hands to ensure every piece is thoroughly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.