NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp ground turmeric

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and chop the red bell pepper into bite-sized pieces.

• 3

  In a small bowl, whisk together the olive oil, turmeric, thyme, garlic powder, sea salt, and black pepper to create the golden herb rub.

• 4

  Place the chicken breast on one side of the baking sheet and brush both sides generously with half of the herb oil mixture.

• 5

  Toss the sweet potato cubes, broccoli florets, and bell peppers in the remaining herb oil until evenly coated, then spread them in a single layer on the other side of the baking sheet.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.