NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

0.25 tbsp Extra virgin olive oil

3 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1.5 cups Broccoli florets

0.5 medium Sweet potato

PREPARATION

• 1

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

• 2

  Finely mince the garlic and strip the leaves from the rosemary and thyme stems, giving them a rough chop.

• 3

  Peel and dice the sweet potato into 1/2-inch cubes and cut the broccoli into small, uniform florets.

• 4

  In a large mixing bowl, combine the chicken thighs, sweet potatoes, and broccoli, then toss thoroughly with olive oil, minced garlic, herbs, salt, and pepper.

• 5

  Spread the mixture onto the prepared sheet pan in a single layer, ensuring the chicken thighs have enough space to roast properly without steaming.

• 6

  Roast for 25-30 minutes until the chicken is cooked through and the vegetables are beautifully tender and caramelized.

• 7

  Finish with a bright squeeze of fresh lemon juice over the entire tray before serving.