NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium carrot

0.5 cup zucchini

0.5 cup sweet potato

2 cloves garlic

1 tsp fresh rosemary

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

  Dice the sweet potato and carrot into uniform 1/2-inch cubes to ensure they cook at the same rate.

• 3

  Slice the zucchini into half-moons and break the broccoli into small, bite-sized florets.

• 4

  Mince the garlic cloves finely and strip the rosemary leaves from the stem, chopping them until fragrant.

• 5

  Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer.

• 6

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, chopped rosemary, sea salt, and black pepper.

• 7

  Use your hands or tongs to toss everything together until thoroughly coated in the oil and seasonings.

• 8

  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 tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.