NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup red potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Cut the red potatoes into 0.5-inch cubes and slice the carrots into thin rounds.

• 3

  In a large mixing bowl, toss the potatoes, carrots, and broccoli florets with half of the extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet.

• 5

  Rub the chicken breast with the remaining extra virgin olive oil, minced garlic, fresh rosemary, dried oregano, and the remaining sea salt and black pepper.

• 6

  Place the chicken on the other half of the baking sheet and roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F.

• 7

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