NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup zucchini slices

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove 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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and slice it into even, bite-sized pieces to ensure uniform cooking.

• 3

  In a large mixing bowl, combine the chicken, broccoli florets, zucchini slices, and carrots.

• 4

  Drizzle the olive oil and fresh lemon juice over the chicken and vegetables, then add the minced rosemary, thyme, and garlic.

• 5

  Season the mixture with sea salt and black pepper, tossing thoroughly to ensure every piece is well-coated.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the pieces are not crowded so they roast rather than steam.

• 7

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with lightly charred edges.

• 8

  Remove from the oven and serve immediately, drizzling any remaining pan juices over the dish for a burst of citrus flavor.