NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

0.25 tsp ground turmeric

PREPARATION

• 1

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

• 2

  Prepare the vegetables by dicing the sweet potato into 1/2-inch cubes, slicing the carrots into thin rounds, and chopping the broccoli into bite-sized florets.

• 3

  Cut the chicken breast into even 1-inch chunks to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, sea salt, black pepper, garlic powder, dried rosemary, and ground turmeric until well combined.

• 5

  Add the chicken and all the prepared vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the golden herb oil.

• 6

  Spread the mixture in a single layer across the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and golden brown.