NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1.5 cup broccoli florets

0.75 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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, then place them on one side of the prepared baking sheet.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

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

• 5

  Drizzle half of the herb oil over the sweet potatoes and toss to coat evenly.

• 6

  Place the chicken breast on the other side of the pan and rub the remaining herb oil over all sides of the meat.

• 7

  Roast in the oven for 15 minutes, then briefly remove the pan to add the broccoli florets, tossing them in the residual pan juices.

• 8

  Return the pan to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure every bite is succulent and flavorful.