NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried oregano

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and combine them in a small bowl with half of the olive oil, oregano, thyme, salt, and pepper.

• 3

  Pat the chicken breast dry with a paper towel and rub the garlic-herb mixture evenly over all sides.

• 4

  Chop the broccoli, carrots, and bell pepper into bite-sized pieces, then toss them in a bowl with the remaining olive oil and a pinch of salt.

• 5

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

• 6

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

• 7

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