NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.75 tbsp olive oil

0.25 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and peel and cube the sweet potato into 1/2-inch pieces.

• 3

  In a large mixing bowl, toss the chicken and sweet potato cubes with olive oil, sea salt, black pepper, garlic powder, and dried rosemary until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces aren't crowded to achieve maximum crispiness.

• 5

  Roast for 15 minutes, then remove the pan and add the broccoli florets, tossing them with the residual oil on the pan.

• 6

  Return to the oven and roast for an additional 10-12 minutes until the chicken is cooked through and the potatoes have a golden exterior.

• 7

  Let the dish rest for 2 minutes before serving to allow the juices to redistribute.