NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Carrot

0.5 cup Red bell pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel and slice the carrot into thin rounds and chop the red bell pepper into bite-sized pieces.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the chicken breast, broccoli, carrots, and peppers with olive oil, minced garlic, salt, pepper, and fresh herbs until everything is evenly coated.

• 5

  Arrange 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 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.