NUTRITION

SERVINGS

INGREDIENTS

150 g chicken breast

150 g broccoli florets

100 g carrots

100 g red bell pepper

15 ml extra virgin olive oil

2 g dried rosemary

2 g dried thyme

2 g garlic powder

3 g sea salt

1 g black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by slicing the carrots into thin rounds and chopping the red bell pepper into bite-sized pieces.

• 3

  Place the chicken breast, broccoli florets, carrots, and bell peppers onto the prepared baking sheet.

• 4

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

• 5

  Evenly sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over everything.

• 6

  Toss the vegetables and coat the chicken thoroughly with the oil and spice mixture to ensure maximum flavor.

• 7

  Arrange the ingredients in a single layer, ensuring the chicken has enough space to roast evenly.

• 8

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 74°C and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 10

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.