NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced carrots on the baking sheet with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast evenly on both sides with the dried rosemary, dried thyme, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the skillet during the last 60 seconds of cooking, stirring constantly to avoid burning while it releases its aroma.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before serving alongside the roasted vegetables.