NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp avocado oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and chop the broccoli into bite-sized florets.

• 3

  In a large bowl, toss the sweet potato and broccoli with 0.5 tbsp of avocado oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Pat the chicken breast dry with a paper towel and season both sides evenly with the dried rosemary, thyme, garlic powder, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of avocado oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until a golden crust forms.

• 7

  Transfer the seared chicken to the other side of the baking sheet and roast for 15-18 minutes until the chicken is cooked through and the vegetables are tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices remain locked inside.