NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced red bell pepper

2 clove minced garlic

1 tsp dried oregano

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

  Pat the chicken breast completely dry with a paper towel to ensure the herbs stick and the meat roasts beautifully.

• 3

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

• 4

  In a small ramekin, mix the remaining olive oil with the minced garlic, dried oregano, and dried thyme to create a herb paste.

• 5

  Rub the herb paste evenly over all sides of the chicken breast.

• 6

  Arrange the chicken and the vegetable medley in a single layer on the prepared sheet pan, ensuring they aren't overcrowded.

• 7

  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 tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in the juices.