NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup carrots

1 cup zucchini

0.5 cup red onion

2 cloves garlic

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the carrots into thin rounds, the zucchini into half-moons, and the red onion into thick wedges.

• 3

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes to ensure even cooking.

• 4

  In a large mixing bowl, combine the chicken, carrots, zucchini, and onion.

• 5

  Mince the garlic and finely chop the fresh rosemary, then add them to the bowl.

• 6

  Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing well to coat every piece.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

• 8

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.