NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

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

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast, sweet potato cubes, and broccoli florets onto the prepared sheet pan.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, garlic powder, and dried rosemary.

• 5

  Use your hands or tongs to toss the vegetables until well-coated, and flip the chicken to ensure it is seasoned on both sides.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken has space around it to roast properly.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender with golden-brown edges.

• 8

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