Name: Roasted Chicken with Herbed Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 cup Broccoli florets; 1 medium Zucchini; 1 medium Carrot; 1 tbsp Olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

402 calories

Protein: 41g; 40% of calories
Carbs: 20g; 19% of calories
Fat: 19g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the zucchini into half-moons and the carrot into thin coins, and break the broccoli into bite-sized florets.
Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.
Toss the vegetables and rub the chicken until everything is well-coated in the oil and spices.
Spread everything out in a single layer, ensuring the chicken has space around it for even roasting.
Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

Nutrition

Ingredients

Instructions

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