NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

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

4 oz Fingerling potatoes

1 cup Broccoli florets

0.5 cup Carrots

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Slice the fingerling potatoes in half lengthwise and slice the carrots into half-inch rounds.

• 4

  Place the chicken breast, halved potatoes, carrots, and broccoli florets onto the prepared baking sheet.

• 5

  Drizzle the garlic-herb oil mixture over everything and toss the vegetables thoroughly to ensure they are well-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 potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 8

  Garnish with freshly chopped parsley and serve immediately.