NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Slice the carrots into thin rounds and chop the red bell pepper into bite-sized pieces.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast, broccoli florets, sliced carrots, and bell pepper pieces on the prepared sheet pan.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, tossing well to ensure everything is evenly coated.

• 6

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

• 7

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

• 8

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