NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure a golden, crispy exterior.

• 3

  Peel the sweet potato and cut it into 1-inch cubes, then break the broccoli into bite-sized florets.

• 4

  In a large mixing bowl, whisk together the olive oil, dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken, sweet potato cubes, and broccoli florets to the bowl and toss until every piece is thoroughly coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure the chicken pieces are not touching the vegetables to allow for proper roasting.

• 7

  Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  For an extra-crispy finish, turn the oven to broil for the final 2 minutes of cooking, watching closely to prevent burning.