NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

1 cup 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

  Pat the chicken breast completely dry with paper towels to ensure the herbs stick and the meat browns beautifully.

• 3

  In a large mixing bowl, toss the cubed sweet potatoes, broccoli florets, and sliced bell peppers with half of the olive oil and a pinch of salt.

• 4

  Rub the remaining olive oil over the chicken breast and season both sides evenly with the rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Spread the vegetables in a single layer on the sheet pan and place the chicken breast in the center, ensuring nothing is overcrowded.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly charred edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in the juices.