NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and slice the carrots into thin rounds.

• 3

  De-seed the red bell pepper and chop it into 1-inch pieces, then mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the chicken cubes, broccoli florets, bell pepper, and carrots.

• 5

  Drizzle the extra virgin olive oil over the mixture and sprinkle with dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't too crowded so they roast rather than steam.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.

• 9

  Remove from the oven and let rest for 2 minutes before serving warm.