NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup carrots

0.25 cup red onion

1.5 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves, the carrots into rounds, and the red onion into wedges.

• 3

  Mince the garlic cloves finely.

• 4

  In a large bowl, toss the potatoes, carrots, and onions with 1 tablespoon of olive oil, half the rosemary, half the thyme, the sea salt, and the black pepper.

• 5

  Spread the vegetables in a single layer on the prepared sheet pan and roast for 15 minutes.

• 6

  While the vegetables are roasting, rub the chicken breast with the remaining olive oil, minced garlic, and the rest of the dried herbs.

• 7

  Move the vegetables to the sides of the pan and place the chicken breast and broccoli florets in the center.

• 8

  Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving.