NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup carrots

0.5 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the carrots into thin rounds and cut the red onion into 1-inch wedges to ensure even roasting.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, broccoli florets, carrots, and red onion onto the prepared sheet pan.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a pastry brush to coat everything thoroughly.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken is not covered by vegetables so it browns properly.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.