NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced zucchini

2 cloves minced garlic

1 tsp fresh rosemary

0.25 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

  Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 3

  In a large mixing bowl, combine the broccoli florets, sliced carrots, and sliced zucchini.

• 4

  Drizzle the olive oil over the vegetables and add the minced garlic and fresh rosemary, tossing well to ensure everything is evenly coated.

• 5

  Place the seasoned chicken breast on one side of the baking sheet and spread the vegetable medley in a single layer on the other side.

• 6

  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 lightly browned edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.