NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

4 small Baby potatoes

0.5 tbsp Extra virgin olive oil

3 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 rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes.

• 3

  Slice the carrots into rounds and the zucchini into half-moons.

• 4

  In a large mixing bowl, combine the chicken, potatoes, carrots, zucchini, and broccoli florets.

• 5

  Drizzle the extra virgin olive oil over the mixture and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between items for proper roasting.

• 8

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and slightly crisp.

• 9

  Remove from the oven and let rest for 2 minutes before serving warm.