NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup zucchini

1 tbsp extra virgin olive oil

2 cloves garlic

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 baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the chicken by patting it dry with paper towels and cutting it into 1-inch bite-sized pieces.

• 3

  Slice the carrots into thin rounds and chop the zucchini into half-moons so they cook at the same rate as the broccoli.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Add the chicken pieces and all the chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated with the herb oil.

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet, ensuring the pieces aren't overcrowded so they roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are golden and tender.