NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 medium red bell pepper

1 medium carrot

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and chop the bell pepper and carrot into bite-sized pieces.

• 3

  In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Add the chicken breast, broccoli florets, bell pepper, and carrot to the bowl, tossing thoroughly until everything is evenly coated in the herb oil.

• 5

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they aren't overcrowded to allow for proper roasting.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.