NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Carrots

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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

  Prepare the vegetables by cutting the carrots into 1/4-inch thick rounds and breaking the broccoli into bite-sized florets.

• 3

  Dice the chicken breast into uniform 1-inch cubes to ensure even cooking.

• 4

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

• 5

  Mince the garlic cloves finely and add them to the bowl along with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss the mixture thoroughly until every piece of chicken and vegetable is well-coated in the herb-infused oil.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring they aren't overcrowded so they roast rather than steam.

• 8

  Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender with caramelized edges.