NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Garlic-infused olive oil

1 medium Potato

0.5 cup Carrots

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Scrub the potato and carrots, then dice the potato into 1-inch cubes and slice the carrots into half-moons.

• 3

  Slice the zucchini into thick rounds, then halve them if they are large to ensure even cooking with the other vegetables.

• 4

  Place the chicken breast in the center of the baking sheet and surround it with the prepared potato, carrots, and zucchini.

• 5

  Drizzle the garlic-infused olive oil and fresh lemon juice over the chicken and the vegetable medley.

• 6

  Finely chop the fresh rosemary and thyme leaves, discarding the woody stems.

• 7

  Sprinkle the chopped herbs, sea salt, and black pepper evenly over the entire tray.

• 8

  Toss the vegetables with tongs to ensure they are well-coated in the oil and seasonings, and flip the chicken to coat both sides.

• 9

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

• 10

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