NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1.5 cup broccoli florets

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the sweet potato into uniform wedges and break the broccoli into bite-sized florets.

• 3

  Mince the garlic and finely chop the fresh rosemary.

• 4

  In a bowl, toss the sweet potato wedges with 0.5 tbsp of the olive oil and half of the salt and pepper.

• 5

  Place the chicken breast on the baking sheet and rub with the remaining 0.5 tbsp olive oil, minced garlic, rosemary, oregano, and the remaining salt and pepper.

• 6

  Arrange the sweet potato wedges in a single layer around the chicken and roast for 15 minutes.

• 7

  Add the broccoli florets to the baking sheet, tossing them quickly in the pan juices, and roast for another 12 minutes.

• 8

  Ensure the chicken has reached an internal temperature of 165°F and the vegetables are tender and lightly browned before serving.