NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the chicken thighs, broccoli florets, and sliced carrots into a large mixing bowl.

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure the chicken pieces are not touching the vegetables too closely 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 with slightly charred edges.

• 7

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