NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.75 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

1.5 cups broccoli florets

1 medium red bell pepper

PREPARATION

• 1

  Preheat your oven to 400°F 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 small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Pat the chicken thighs dry with a paper towel and place them on one side of the prepared sheet pan.

• 5

  Seed and chop the red bell pepper into bite-sized pieces, then place them on the other side of the pan along with the broccoli florets.

• 6

  Drizzle the garlic-herb oil mixture over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

• 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 with slightly charred edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat succulent and flavorful.