NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 4

  In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken breast, sweet potato cubes, carrots, and broccoli florets into the bowl and toss thoroughly until everything is evenly coated in the herb oil.

• 6

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they roast rather than steam.

• 7

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

• 8

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.