NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

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-inch cubes and thinly slice the carrots into rounds.

• 3

  In a large mixing bowl, toss the sweet potato cubes, sliced carrots, and broccoli florets with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Mince the garlic cloves and whisk them in a small bowl with the remaining olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub the garlic-herb oil mixture thoroughly over all sides of the meat.

• 6

  Spread the seasoned vegetables across the prepared baking sheet and nestle the chicken breast in the center, ensuring everything is in a single layer.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.