NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup carrots

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel the carrots and slice them into 1/2-inch thick rounds or diagonal coins to ensure even roasting.

• 3

  Place the chicken breast and sliced carrots in a large mixing bowl.

• 4

  Drizzle with the extra virgin olive oil and lemon juice, then sprinkle with rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss everything together until the chicken and carrots are thoroughly and evenly coated with the herb mixture.

• 6

  Spread the chicken and carrots onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 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 carrots are tender and slightly caramelized.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Serve the sliced chicken alongside the roasted carrots and enjoy immediately.