NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium carrot

0.5 cup zucchini

0.25 tsp dried rosemary

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the carrot and slice it into half-inch rounds, then cut the zucchini into thick half-moons.

• 3

  Place the chicken breast, broccoli florets, carrot rounds, and zucchini on the prepared baking sheet.

• 4

  Drizzle the olive oil over the chicken and vegetables, ensuring everything is lightly coated.

• 5

  Evenly sprinkle the dried rosemary, thyme, garlic powder, sea salt, and black pepper over the entire tray.

• 6

  Toss the vegetables with your hands or tongs and turn the chicken to ensure the seasoning is well-distributed.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 8

  Let the chicken rest for 5 minutes before slicing against the grain to maintain maximum juiciness.