NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 cup bell pepper

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Slice the bell pepper and carrots into uniform bite-sized pieces and place them on the pan with the broccoli florets.

• 3

  Place the chicken breast on the same sheet pan, ensuring there is enough space for the vegetables to roast rather than steam.

• 4

  Drizzle the olive oil over the chicken and the vegetables.

• 5

  In a small bowl, mix the oregano, thyme, garlic powder, sea salt, and black pepper, then sprinkle the mixture evenly over everything.

• 6

  Toss the vegetables to ensure they are well-coated and rub the seasoning into both sides of the chicken.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.