NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup broccoli florets

1 medium carrot

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic 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 sheet pan with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, and slice the carrot into half-inch thick rounds.

• 3

  Trim the broccoli into bite-sized florets, ensuring they are uniform in size for even cooking.

• 4

  Place the chicken breast, halved potatoes, carrot rounds, and broccoli florets onto the prepared sheet pan.

• 5

  Drizzle the extra virgin olive oil over the chicken and the vegetable mixture.

• 6

  Evenly sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over all components on the pan.

• 7

  Toss the vegetables and coat the chicken thoroughly using tongs or your hands to ensure the seasoning is well-distributed.

• 8

  Arrange everything in a single layer, placing the chicken breast in the center of the pan for optimal heat circulation.

• 9

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 10

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