NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cups Broccoli florets

1 cup Carrots

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 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

  Cut the chicken breast into 1-inch bite-sized pieces and thinly slice the carrots into rounds.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried rosemary, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken pieces, broccoli florets, and sliced carrots to the bowl and toss thoroughly until everything is evenly coated in the herb marinade.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly crispy, caramelized edges.