NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Diced zucchini

1 tbsp Extra virgin olive oil

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 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

  Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the carrots into thin rounds, and dicing the zucchini into half-moons.

• 3

  Place the chicken breast in the center of the baking sheet and arrange the prepared vegetables in a single layer around it.

• 4

  Drizzle the extra virgin olive oil evenly over the chicken and the vegetables.

• 5

  Sprinkle the dried thyme, dried rosemary, garlic powder, sea salt, and black pepper over everything on the tray.

• 6

  Toss the vegetables with tongs to ensure they are well-coated in oil and spices, and flip the chicken once to season both sides.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly caramelized edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.