NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup bell peppers

0.5 cup carrots

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the bell peppers into strips, and cutting the carrots into thin rounds.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the prepared vegetables.

• 4

  Mince the garlic and whisk it together with the olive oil, rosemary, thyme, sea salt, and black pepper in a small bowl.

• 5

  Drizzle the herb oil over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in 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 caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to maintain juiciness.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.