NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes. Mince the garlic cloves finely.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the sweet potato cubes on one side of the sheet pan, drizzle with 1/3 of the herb oil mixture, and toss to coat evenly.

• 5

  Roast the sweet potatoes for 10 minutes, as they take longer to cook than the chicken and broccoli.

• 6

  While potatoes roast, brush the chicken breast with another 1/3 of the herb oil. Toss the broccoli florets with the remaining oil.

• 7

  Remove the pan from the oven, add the chicken breast to the center, and arrange the broccoli on the remaining side.

• 8

  Return the pan to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.