NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Carrot

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Prepare the vegetables by slicing the carrot into thin rounds and dicing the zucchini into half-moons.

• 3

  Mince the garlic clove finely.

• 4

  Place the chicken breast, broccoli florets, sliced carrots, and zucchini on the prepared sheet pan.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and seasoning.

• 7

  Arrange the ingredients in a single layer, ensuring the chicken is not covered by vegetables so it browns properly.

• 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.

• 9

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

• 10

  Serve the sliced chicken alongside the roasted vegetables while warm.