NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 cup broccoli florets

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by peeling and dicing the sweet potato into 1/2-inch cubes and slicing the carrots into rounds.

• 3

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

• 4

  Place the chicken breast, diced sweet potatoes, and sliced carrots on the prepared sheet pan.

• 5

  Drizzle approximately three-quarters of the garlic-herb oil over the chicken and vegetables, tossing them well to ensure an even coating.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  Remove the pan briefly to add the broccoli florets, drizzling them with the remaining herb oil and tossing slightly.

• 8

  Return the pan to the oven and roast for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing it against the grain to maintain juiciness, then serve alongside the roasted vegetables.