Name: Herb-Roasted Chicken with Roasted Root Vegetables and Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup pumpkin; 1 medium carrot; 1 medium tomato; 2 cups spinach; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Nutrition

Per serving

509 calories

Protein: 55g; 41% of calories
Carbs: 31g; 23% of calories
Fat: 21g; 35% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel the pumpkin and cut it into 1-inch cubes, then slice the carrot into rounds and halve the tomato.
In a medium bowl, toss the pumpkin cubes and carrot slices with 0.5 tablespoons of olive oil and half of the salt and pepper.
Mince the garlic and combine it in a small bowl with the remaining 0.5 tablespoons of olive oil, dried rosemary, dried thyme, and the remaining salt and pepper.
Rub the herb and garlic mixture evenly over the chicken breast and place it on the baking sheet alongside the prepared vegetables.
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the pumpkin is tender and caramelized.
Place the fresh spinach on a serving plate and top immediately with the hot roasted chicken and vegetables to allow the greens to wilt slightly before serving.

Nutrition

Ingredients

Instructions

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