Baked Chicken Breast With Cauliflower & Carrots

Baked Chicken Breast With Cauliflower & Carrots:

Ingredients:

• 2 boneless, skinless chicken breasts

• 1 small cauliflower, cut into florets

• 2-3 carrots, sliced lengthwise

• 1 white onion, sliced

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Salt and black pepper, to taste

• 2 tablespoons olive oil

Directions: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cauliflower, carrots, and onion. In a small bowl, whisk together the garlic, oregano, salt and pepper, and olive oil.

Place the chicken breasts on a baking sheet lined with parchment paper or in a roasting pan. Brush the chicken breasts with some of the olive oil marinade, ensuring they are well coated. Pour the remaining olive oil mixture over the cauliflower, carrots, and onion and toss to evenly coat.

Arrange the seasoned vegetables around the chicken breasts on the baking sheet or roasting pan. Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

Once done, remove from the oven and let the chicken rest for a few minutes before slicing and then enjoy!