NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 medium sweet potato

1 cup broccoli florets

0.5 cup sliced carrots

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then place them on the prepared baking sheet.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Pat the chicken breast dry with a paper towel and place it on the pan; brush half of the herb-oil mixture over both sides of the chicken.

• 5

  Add the broccoli florets and sliced carrots to the pan with the sweet potatoes, drizzle with the remaining herb-oil mixture, and toss to coat.

• 6

  Spread the vegetables in a single layer around the chicken to ensure even roasting and maximum crispness.

• 7

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

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep the juices intact, then serve immediately with the roasted vegetables.