NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup broccoli florets

0.5 cup sweet potato cubes

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  In a small bowl, combine the dried oregano, dried thyme, sea salt, black pepper, and garlic powder.

• 3

  Pat the chicken thighs dry with a paper towel and rub them with half of the olive oil and half of the herb seasoning blend.

• 4

  Toss the sweet potato cubes in a bowl with half of the remaining olive oil and a pinch of the herb blend.

• 5

  Arrange the chicken and sweet potatoes on the prepared baking sheet in a single layer, ensuring they are not crowded.

• 6

  Roast in the oven for 15 minutes.

• 7

  While roasting, toss the broccoli florets with the remaining olive oil and herb seasoning.

• 8

  Add the broccoli to the baking sheet and roast for an additional 12-15 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving.