NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup celery

1 tbsp olive oil

0.5 whole lemon

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

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.

• 2

  Cut the chicken breast into even 1-inch pieces to ensure they cook at the same rate as the vegetables.

• 3

  Peel the carrots and slice them into 1/2-inch thick rounds; slice the celery into similar 1/2-inch pieces.

• 4

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

• 5

  Add the chicken pieces, carrots, and celery to the bowl and toss thoroughly until every piece is coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 7

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

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.