NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the carrot into rounds and chop the red bell pepper into bite-sized pieces.

• 3

  Place the chicken breast, broccoli florets, carrot rounds, and chopped peppers on the prepared baking sheet.

• 4

  Drizzle the chicken and vegetables with extra virgin olive oil.

• 5

  In a small bowl, mix the rosemary, thyme, garlic powder, onion powder, sea salt, and black pepper together.

• 6

  Sprinkle the herb mixture evenly over the chicken and vegetables, tossing the produce to ensure an even coating.

• 7

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.