NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sliced carrots

PREPARATION

• 1

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

• 2

  Finely mince the garlic cloves and strip the leaves from the rosemary and thyme sprigs, chopping them finely.

• 3

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

• 4

  Place the chicken breast, broccoli florets, and sliced carrots on the prepared baking sheet.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure the chicken is well-coated and tossing the vegetables to distribute the oil.

• 6

  Spread the ingredients out into a single layer so they roast evenly rather than steaming.

• 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 and slightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.