NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 small sweet potato

1 cup broccoli florets

0.5 cup carrots

0.25 cup red onion

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and chop the broccoli, carrots, and red onion into uniform, bite-sized pieces.

• 3

  Place the chicken breast and all the prepared vegetables onto the sheet pan in a single layer.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the rosemary, thyme, sea salt, black pepper, and minced garlic.

• 5

  Toss the vegetables and rub the chicken thoroughly to ensure every piece is well-coated with the oil and herb mixture.

• 6

  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 vegetables are tender and lightly browned.

• 7

  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.