NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.75 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 to ensure easy cleanup and prevent sticking.

• 2

  Dice the sweet potato into half-inch cubes and slice the carrots into thin rounds so they roast at the same rate as the chicken.

• 3

  Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl along with the sweet potato, carrots, and broccoli florets.

• 4

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

• 5

  Pour the herb oil over the chicken and vegetables, tossing thoroughly with your hands or a spatula to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are golden and tender.