4. Arrange on a baking sheet
Place the seasoned chicken breasts in the center of a large baking sheet. Spread the vegetables evenly around the chicken in a single layer.
5. Roast
Roast for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. Flip the veggies halfway through for even roasting.
6. Rest and serve
Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve alongside the roasted vegetables. Garnish with fresh lemon slices or extra herbs.
WW Points Information
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This meal is approximately 3–4 WW points per serving, depending on olive oil and specific vegetables.
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Using skinless chicken thighs will increase points slightly but still keep it healthy.
