NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup zucchini

1 tbsp 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

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 thick strips or bite-sized pieces.

• 3

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

• 4

  Add the chicken pieces, broccoli florets, sliced carrots, and sliced zucchini to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 5

  Spread the chicken and vegetable mixture in a single layer onto the prepared baking sheet, ensuring they are not overcrowded to allow for proper roasting.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are lightly browned.

• 7

  Remove from the oven and let the chicken rest for 3 minutes to lock in the juices before serving.