NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

4 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus

1 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure a golden sear, then slice the carrots into thin sticks and trim the woody ends from the asparagus.

• 3

  Place the chicken breast, carrot sticks, asparagus, and whole peeled garlic cloves onto the prepared sheet pan.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is lightly and evenly coated.

• 5

  Finely chop the fresh rosemary and thyme, then sprinkle them over the pan along with the sea salt and black pepper.

• 6

  Toss the vegetables gently with your hands or tongs to distribute the herbs, and turn the chicken to coat both sides.

• 7

  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 garlic is soft.

• 8

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