NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup bell pepper

0.5 cup carrots

1 tbsp 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into 1/2-inch cubes; slice the bell pepper into strips and chop the broccoli into bite-sized florets.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the prepared vegetables.

• 4

  Drizzle the olive oil over the chicken and the vegetables, ensuring everything is lightly coated.

• 5

  Whisk together the dried rosemary, thyme, garlic powder, sea salt, and black pepper in a small bowl, then sprinkle the mixture evenly over the entire tray.

• 6

  Toss the vegetables with tongs to distribute the seasoning and flip the chicken to coat both sides.

• 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 fork-tender and slightly charred.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.

• 9

  Plate the sliced chicken alongside the roasted vegetable medley and serve immediately.