Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7.5 oz raw chicken breast; 1 cup raw broccoli florets; 1 cup raw sliced carrots; 0.5 cup raw sliced bell peppers; 1 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp garlic powder

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the raw chicken breast into even 1-inch bite-sized pieces to ensure they cook at the same rate as the vegetables.
Prepare the vegetables by cutting the broccoli into small florets, the carrots into thin coins, and the bell peppers into 1-inch strips.
Place the chicken pieces and all the chopped vegetables onto the prepared sheet pan.
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, dried rosemary, dried thyme, and garlic powder.
Use your hands or a large spoon to toss everything together until every piece is well-coated in oil and seasoning, then spread into a single layer.
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 tender with slightly browned edges.
Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

Nutrition

Ingredients

Instructions

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