NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Zucchini

0.5 cup Carrots

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

• 3

  Prepare the vegetables by slicing the zucchini into rounds and the carrots into thin coins.

• 4

  Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

• 6

  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 fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.