NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and slice the carrots into half-inch thick rounds, ensuring they are uniform for even cooking.

• 3

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

• 4

  Place the chicken breast, halved potatoes, sliced carrots, and broccoli florets onto the prepared sheet pan.

• 5

  Drizzle the garlic-herb oil over the chicken and vegetables, using your hands or a brush 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 potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing; garnish the entire dish with fresh chopped parsley.