NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

0.5 cup sliced carrots

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken thighs, broccoli florets, and sliced carrots onto the prepared baking sheet.

• 4

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, then toss thoroughly with your hands to ensure everything is evenly coated.

• 5

  Spread the ingredients out into a single layer, making sure the chicken pieces are not touching the vegetables to allow for proper browning.

• 6

  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 and slightly charred.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.