NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

0.5 cup sliced carrots

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  In a mixing bowl, whisk together half of the olive oil, the minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Add the chicken thighs to the bowl and toss until they are thoroughly coated in the herb mixture.

• 5

  Arrange the chicken on one side of the prepared baking sheet.

• 6

  In the same bowl, toss the broccoli florets and sliced carrots with the remaining olive oil and a pinch of salt.

• 7

  Spread the vegetables in a single layer on the other side of the baking sheet.

• 8

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.