NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

0.5 tbsp extra virgin 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

0.75 medium sweet potato

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then place them on one side of the prepared baking sheet.

• 3

  Place the chicken breast on the other side of the baking sheet, ensuring there is space between the chicken and potatoes.

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and sweet potatoes, tossing the potatoes to ensure they are evenly coated.

• 6

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 7

  While the chicken is roasting, steam the broccoli florets in a steamer basket for about 5 minutes until vibrant and tender-crisp.

• 8

  Allow the chicken to rest for 5 minutes before slicing it and serving alongside the roasted sweet potatoes and steamed broccoli.