NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced zucchini

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast on one side of the prepared baking sheet and rub it with half of the garlic-herb oil mixture.

• 4

  Add the broccoli florets, sliced carrots, and sliced zucchini to the other side of the baking sheet.

• 5

  Drizzle the remaining garlic-herb oil over the vegetables and toss them well to ensure even coating.

• 6

  Spread the vegetables out in a single layer to ensure they roast properly rather than steam.

• 7

  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.

• 8

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