NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup carrots

1 tbsp lemon juice

1 tsp lemon zest

1 clove 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 baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with paper towels and slice it into even 1-inch bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 4

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

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.