NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup red bell pepper

0.25 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 for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the broccoli florets, sliced carrots, and chopped bell peppers with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Rub the chicken breast evenly with the remaining olive oil, minced garlic, chopped herbs, and the rest of the salt and pepper.

• 5

  Arrange the chicken and the vegetable medley on the prepared sheet pan in a single, even layer.

• 6

  Roast in the center of the oven for 20-25 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 5 minutes before slicing to ensure the meat stays juicy and flavorful.