NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup zucchini

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

1 tsp dried rosemary

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the boneless, skinless chicken breast into 1-inch cubes and slice the zucchini and carrots into even rounds.

• 3

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

• 4

  Add the chicken cubes, broccoli florets, zucchini rounds, and carrot slices to the bowl, tossing thoroughly until every piece is coated in the herb marinade.

• 5

  Spread the chicken and vegetable mixture in a single, even layer across the prepared sheet pan to ensure proper roasting.

• 6

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.