NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 cup broccoli florets

1 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 3

  Peel the carrots and slice them into 1/2-inch thick rounds, then break the broccoli into bite-sized florets.

• 4

  In a large mixing bowl, combine the chicken thighs, broccoli, and carrots.

• 5

  Drizzle with extra virgin olive oil and sprinkle with the minced garlic, rosemary, oregano, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

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

• 8

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

• 9

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