NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes. Slice the red bell pepper into 1-inch strips and break the broccoli into bite-sized florets.

• 3

  Place the chicken breast in the center of the sheet pan and surround it with the prepared sweet potato, broccoli, and bell pepper.

• 4

  Drizzle the olive oil evenly over the chicken and vegetables.

• 5

  In a small bowl, combine the rosemary, thyme, garlic powder, sea salt, and black pepper. Sprinkle this herb mixture over everything on the pan.

• 6

  Toss the vegetables gently with your hands or tongs to ensure they are well-coated in the oil and spices, then spread them out in a single layer.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.