NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

1 cup Carrots

1 cup Zucchini

2 cloves Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large rimmed baking sheet, toss the broccoli florets, sliced carrots, and sliced zucchini with half of the olive oil, half of the minced garlic, and a pinch of sea salt and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 20-25 minutes until they are tender-crisp and slightly caramelized at the edges.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 6

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

• 7

  During the last minute of cooking the chicken, add the remaining minced garlic to the skillet to infuse the oil and chicken without burning.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Plate the herb chicken alongside the roasted vegetable medley and garnish with freshly chopped parsley.