NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup red potato

0.5 cup carrots

0.5 cup broccoli

0.25 cup red onion

0.25 cup red bell pepper

0.75 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and cube the red potato into 1/2-inch pieces and slice the carrots into rounds.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Toss the potatoes and carrots on the sheet pan with one-third of the herb-oil mixture and a pinch of salt and pepper; roast for 10 minutes.

• 5

  While the root vegetables pre-roast, chop the broccoli into florets, slice the red onion, and dice the bell pepper.

• 6

  Rub the chicken breast with half of the remaining herb-oil mixture and the rest of the salt and pepper.

• 7

  Remove the pan from the oven, push the potatoes and carrots to the side, and place the chicken breast in the center.

• 8

  Add the broccoli, onion, and bell pepper to the pan, drizzling them with the last of the herb oil.

• 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 tender.

• 10

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately.