NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup broccoli florets

0.5 cup red bell pepper

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.

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  In a large mixing bowl, toss the chicken thighs with half of the olive oil, the minced garlic, chopped herbs, sea salt, and black pepper until evenly coated.

• 4

  Cut the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

• 5

  Place the seasoned chicken thighs on one side of the prepared sheet pan.

• 6

  Toss the broccoli and bell peppers with the remaining olive oil and a pinch of salt, then spread them out in a single layer on the other side of the pan.

• 7

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

• 8

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