NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 cup sliced carrots

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  Pour the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss until everything is thoroughly and evenly coated.

• 5

  Spread the ingredients out into a single layer, ensuring the chicken is in the center and the vegetables have enough space to roast rather than steam.

• 6

  Place the pan in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.