NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 medium carrot

0.5 cup zucchini

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 sheet pan with parchment paper.

• 2

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

• 3

  Halve the baby potatoes, slice the carrot into rounds, and cut the zucchini into half-moons.

• 4

  In a large bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, and thyme.

• 5

  Add the chicken and all vegetables to the bowl, tossing thoroughly until everything is evenly coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.

• 7

  Season the entire tray with the sea salt and black pepper.

• 8

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are fork-tender and golden.