NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup sweet potato

1 cup cauliflower florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface becomes perfectly crispy.

• 3

  Peel and cube the sweet potato into half-inch pieces.

• 4

  In a mixing bowl, toss the sweet potato cubes and cauliflower florets with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  Mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 6

  Rub the herb and garlic oil mixture evenly over all sides of the chicken breast.

• 7

  Spread the vegetables onto the prepared baking sheet and place the chicken breast in the center.

• 8

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender with browned edges.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in the juices.