NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

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 for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and slice it into 1-inch bite-sized pieces to ensure even cooking.

• 3

  Slice the carrots into thin rounds, cut the zucchini into half-moons, and break the broccoli into small, uniform florets.

• 4

  In a large mixing bowl, combine the chicken pieces, vegetables, minced garlic, rosemary, thyme, sea salt, pepper, and extra virgin olive oil.

• 5

  Toss everything thoroughly until the chicken and vegetables are well-coated with the oil and aromatics.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 7

  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 tender.

• 8

  Remove from the oven and let the dish rest for 3 minutes before serving to allow the juices to redistribute.