NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 medium carrot

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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

  Wash and halve the baby potatoes, slice the carrot into thin rounds, and cut the broccoli into bite-sized florets.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  Place the chicken breast and all the prepared vegetables onto the baking sheet.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and aromatics.

• 7

  Arrange the ingredients in a single layer, making sure the chicken breast is not covered by the vegetables so it browns properly.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

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