NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

1 cup celery

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and slice the carrots into 1/2-inch thick coins and chop the celery into 1/2-inch thick pieces.

• 3

  Mince the garlic clove finely.

• 4

  Place the chicken breast, carrots, and celery on the baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with minced garlic, sea salt, black pepper, and dried thyme.

• 6

  Toss the vegetables to coat evenly and flip the chicken to ensure it is seasoned on both sides.

• 7

  Arrange everything in a single layer, ensuring the chicken is not covered by the vegetables.

• 8

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

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

• 10

  Serve the sliced chicken alongside the roasted garden vegetables.