NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup red potatoes

0.5 cup carrots

1 tbsp lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the red potatoes into 1/2-inch cubes and slice the carrots into 1/4-inch thick rounds.

• 3

  Place the potatoes and carrots on one side of the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt and black pepper.

• 4

  Pat the chicken breast dry with a paper towel and place it on the other side of the baking sheet.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, dried rosemary, and dried thyme.

• 6

  Brush the lemon-herb mixture over both sides of the chicken breast and season with the remaining salt and pepper.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted vegetables.