NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Place the chicken breast, halved baby potatoes, broccoli florets, and sliced carrots onto the prepared baking sheet.

• 4

  Pour the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to ensure everything is thoroughly and evenly coated.

• 5

  Spread the ingredients into a single layer, ensuring the chicken has enough space to roast properly without steaming.

• 6

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing; garnish with fresh parsley for a burst of color.