NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 small Yukon Gold potato

1 cup Broccoli florets

0.5 cup Carrots

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and dice the potato into 1/2-inch cubes, then slice the carrots into thin rounds.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, diced potatoes, and sliced carrots on the prepared sheet pan.

• 5

  Drizzle approximately three-quarters of the herb oil mixture over the chicken and vegetables, tossing well to ensure everything is evenly coated.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the pan from the oven, add the broccoli florets to the tray, and drizzle them with the remaining herb oil.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.