NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast, cubed sweet potato, sliced carrots, broccoli florets, and sliced red bell pepper on the prepared sheet pan.

• 4

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 5

  Arrange the ingredients in a single layer on the pan, placing the chicken breast in the center to ensure even cooking.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it and serving alongside the roasted vegetables.