NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz red potato

1 cup broccoli florets

0.5 cup carrots

0.5 cup zucchini

0.25 cup red onion

0.75 tbsp olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the red potato into 1/2-inch cubes and slice the carrots into thin rounds.

• 3

  Place the potatoes and carrots on the baking sheet, toss with 0.25 tbsp of olive oil and a pinch of salt and pepper, then roast for 10 minutes.

• 4

  While the root vegetables roast, cut the zucchini and red onion into bite-sized pieces and mince the garlic.

• 5

  Season the chicken breast evenly on both sides with half of the dried rosemary, thyme, sea salt, and black pepper.

• 6

  Remove the baking sheet from the oven and move the potatoes and carrots to one side.

• 7

  Add the chicken breast, broccoli florets, zucchini, and red onion to the empty space on the sheet pan.

• 8

  Drizzle the remaining 0.5 tbsp of olive oil and the minced garlic over the vegetables, then sprinkle everything with the remaining herbs and seasoning.

• 9

  Return the pan to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized.

• 10

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy for serving or meal prep.