NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 medium sweet potato

1 cup broccoli florets

0 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 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash and peel the sweet potato, then dice it into uniform 1-inch cubes to ensure even roasting.

• 3

  Pat the chicken thighs completely dry with paper towels to help them achieve a golden-brown exterior in the oven.

• 4

  In a large mixing bowl, combine the chicken, sweet potato cubes, and broccoli florets.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried rosemary, tossing thoroughly to coat every piece.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure the chicken pieces have space around them to roast rather than steam.

• 7

  Roast for 25 to 30 minutes, flipping the potatoes and broccoli halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are tender and browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy.