NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Garlic-infused olive oil

0.75 cup Carrots

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yukon gold potato

1 tbsp Lemon juice

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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the carrots, zucchini, red bell pepper, and Yukon gold potato into uniform 1-inch pieces to ensure they roast evenly.

• 3

  Place the chicken breast and all the chopped vegetables onto the prepared sheet pan in a single layer.

• 4

  Drizzle the garlic-infused olive oil and lemon juice over the chicken and vegetables.

• 5

  Evenly sprinkle the dried rosemary, dried thyme, sea salt, and black pepper over the entire tray.

• 6

  Toss the ingredients together with your hands or tongs until everything is well-coated in the oil and seasonings.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy.