NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast and sweet potato into 1-inch cubes, ensuring they are similar in size for even cooking.

• 3

  Chop the red bell pepper into 1-inch pieces and break the broccoli into small, bite-sized florets.

• 4

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

• 5

  Place the chicken and all vegetables in a large mixing bowl and drizzle with the herb oil, tossing well to coat every piece.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, making sure not to overcrowd the pan.

• 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 vegetables are tender.